Ingredients
Method
- Preheat your oven to 450°F (232°C). Place a pizza stone inside if you have one, allowing it to heat thoroughly for 30 minutes. Alternatively, prepare a large baking sheet.
- Roast the peppers by placing them directly over a gas flame, under the broiler, or in a very hot oven. Turn them occasionally until the skin blackens and blisters completely. This takes approximately 10-15 minutes.
- Transfer the charred peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, which loosens the skin beautifully. Then peel away the blackened skin, remove seeds, and slice the peppers into strips.
- Roll out your pizza dough on a lightly floured surface. Aim for about ¼-inch thickness, creating your desired shape. Transfer carefully to a pizza peel or prepared baking sheet.
- Spread the pesto evenly across the dough, leaving a half-inch border for the crust. Use the back of a spoon for even distribution.
- Tear the mozzarella into small pieces and distribute across the pesto layer. Sprinkle the minced garlic over everything, then arrange your roasted pepper strips artfully on top.
- Drizzle with olive oil and add the grated Parmesan. Season with salt, pepper, and red pepper flakes if using.
- Bake your Roasted Pepper Pesto Pizza for 12-15 minutes until the crust turns golden and the cheese bubbles enthusiastically. Watch carefully during the final minutes to prevent burning.
- Remove from the oven and let rest for 2-3 minutes. Scatter fresh basil leaves across the top before slicing.
Notes
This pizza can be customized with different toppings and dietary preferences. Store leftovers in an airtight container for up to three days. Reheat in the oven or skillet for best results.