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calabrian chili roasted red pepper pizza
Sofia

calabrian chili roasted red pepper pizza

This bold and vibrant pizza layers smoky roasted red peppers, spicy Calabrian chili paste, and melty mozzarella over a crispy golden crust. Perfect for spice lovers and gourmet pizza nights.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 3
Course: lunch, Main Course
Cuisine: Italian-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 ball pizza dough store-bought or homemade
  • 2 tablespoons olive oil
  • 2 tablespoons Calabrian chili paste adjust to taste
  • ¾ cup roasted red peppers sliced
  • 1 cup shredded low-moisture mozzarella cheese
  • ½ cup fresh mozzarella torn
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • Salt to taste
  • Fresh basil leaves for garnish
  • Optional: crushed red pepper flakes for extra heat
  • Optional: semolina or cornmeal for dusting the pizza peel

Method
 

  1. Preheat Oven and Prep Dough
  2. Preheat your oven to 475°F (245°C) with a pizza stone or steel inside, if available. On a lightly floured surface, stretch or roll out the pizza dough into a 10–12 inch round. Transfer to a pizza peel or parchment-lined baking sheet.
  3. Add Olive Oil and Chili Paste
  4. Brush the dough lightly with olive oil. Spread Calabrian chili paste evenly over the surface, leaving a small border around the edges.
  5. Top with Cheese and Peppers
  6. Sprinkle shredded mozzarella over the pizza. Distribute roasted red pepper slices evenly. Add torn fresh mozzarella on top, then sprinkle with grated Parmesan and dried oregano. Season lightly with salt.
  7. Bake the Pizza
  8. Carefully transfer the pizza to the preheated oven or stone. Bake for 10–12 minutes, or until the crust is golden and cheese is bubbling with some charred spots.
  9. Finish and Serve
  10. Remove the pizza from the oven. Let it rest for 2–3 minutes, then top with fresh basil and optional crushed red pepper flakes. Slice and serve hot.

Notes

  • Dough Tips: Let your pizza dough rest at room temperature for at least 30 minutes before shaping—it’ll be easier to stretch.
  • Calabrian Chili Substitute: If you can't find the paste, blend jarred Calabrian chilies with olive oil, or use a chili garlic sauce for a similar heat profile.
  • Add Protein: Add thin slices of spicy salami or prosciutto before baking for a meatier version.
  • Storage: Store leftover slices in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven for best results.