If you are a fan of bold flavors and crave a pizza experience that bursts with zest and comforting textures, then the Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe is destined to become your new favorite. This pizza masterfully combines the smoky heat of roasted jalapeños with rich, herbaceous pesto, layered beneath gooey mozzarella and spicy pepperoni slices. It’s a lively twist on traditional pan pizza that brings warmth and excitement to every bite, perfect for sharing or savoring solo on a cozy night in.
Ingredients You’ll Need
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe thrives on simple, well-chosen ingredients that each play a vital role in building complex flavors and heartwarming textures. From the fresh basil that gives the pesto its green vibrancy to the crispy pepperoni that adds that classic pizza punch, every item here matters.
- Pizza dough: Provides the sturdy yet soft base that crisps wonderfully in the pan.
- Olive oil: Used to coat the pan and roast jalapeños, adding richness and aiding caramelization.
- Jalapeños: Roasted to deepen their heat and smokiness for the pesto.
- Fresh basil leaves: The herbal backbone of the pesto, offering freshness and color.
- Garlic: Brings pungency and depth that balance the spice of jalapeños.
- Pine nuts or walnuts: Add nuttiness and a creamy texture to the pesto.
- Grated Parmesan cheese: Adds a savory, umami note to the pesto blend.
- Lemon juice: Brightens the pesto with a zesty lift.
- Salt and black pepper: Season everything perfectly to taste.
- Low-moisture mozzarella cheese: Melts beautifully for that irresistibly gooey layer.
- Sliced pepperoni: Brings classic, spicy meatiness to the pizza topping.
- Crushed red pepper flakes: Sprinkle on top for an extra kick of heat.
- Grated Pecorino Romano cheese: A sharp finish dusted over the pizza right after baking.
How to Make Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
Step 1: Roast the Jalapeños
Start by preheating your oven to 425°F. Lightly drizzle olive oil over the jalapeños laid out on a small baking sheet, then roast them until their skins are blistered and softened. This roasting process transforms their fresh heat into a smoky, mellow flavor that’s perfect for the pesto. After roasting, set them aside to cool slightly before preparing the pesto.
Step 2: Prepare the Roasted Jalapeño Pesto
In a blender or food processor, combine the roasted jalapeños (remove the stems first), fresh basil leaves, garlic cloves, pine nuts or walnuts, grated Parmesan cheese, a squeeze of lemon juice, olive oil, salt, and black pepper. Blend this mixture until it forms a smooth, vibrant green pesto that’s bursting with flavor. This pesto will serve as the zesty sauce base for your pan pizza.
Step 3: Prepare the Pan and Dough
Generously coat a cast iron skillet or a deep baking pan with olive oil. This oil creates the pizza’s iconic crispy crust. Press the pizza dough evenly into the pan, making sure it pushes slightly up the sides to hold all those delicious toppings. For an extra golden crust, you can let the dough rest and rise for 30 minutes in the oiled pan before adding toppings.
Step 4: Assemble the Pizza
Spread the freshly made roasted jalapeño pesto evenly over the dough. Next, sprinkle a generous layer of mozzarella cheese to achieve that perfect melt. Finally, evenly layer the sliced pepperoni across the top, ensuring every slice has plenty of pepperoni in every bite.
Step 5: Bake to Perfection
Place your pizza in the oven and bake for about 20 minutes. You want the crust golden and crisp on the bottom, while the cheese bubbles invitingly on top. When done, remove the pizza from the oven and sprinkle crushed red pepper flakes along with grated Pecorino Romano cheese for a stunning finish. Let it rest briefly to set before slicing.
How to Serve Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
Garnishes
Adding garnishes can elevate this pizza experience even further. Consider fresh basil leaves for a fragrant touch or a drizzle of balsamic glaze to cut through the richness. A pinch of extra crushed red pepper flakes is perfect if you adore a bit more heat, making each slice invigorating.
Side Dishes
This pan pizza pairs wonderfully with crisp green salads dressed in light vinaigrettes, which refresh the palate. Roasted vegetables or garlic bread also complement the hearty flavors of this pizza beautifully, rounding out the meal without overpowering the main attraction.
Creative Ways to Present
Serving this pizza straight from the cast iron skillet adds rustic charm to your table. Alternatively, slice it into smaller squares for casual gatherings or a pizza party platter. You can also invite guests to add their own garnishes for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe slices in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy the bold flavors again without extra effort.
Freezing
To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. Frozen pizza slices keep well for up to 2 months, so you can savor your favorite pizza anytime without compromising taste or texture.
Reheating
For the best results, reheat slices in a skillet over medium-low heat to revive the crispy crust while gently melting the cheese. Alternatively, use an oven set to 375°F and warm for 8–10 minutes. Avoid microwaving as it can make the crust soggy.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! If you’re short on time, substitute store-bought pesto and simply mix in some chopped roasted jalapeños. It won’t be quite as fresh but still delicious and convenient.
How spicy is the roasted jalapeño pesto?
The roasting process mellows the jalapeños’ heat significantly while enhancing their smoky flavor. If you prefer milder pizzas, remove all seeds before roasting or use fewer jalapeños.
What type of pan is best for this pizza?
A cast iron skillet or a deep baking pan works best because they hold heat well and create a beautifully crisp crust on the bottom while cooking the pizza evenly.
Can I make the dough from scratch?
Definitely! Homemade dough adds a personal touch and great flavor. Just make sure to let it rest sufficiently to develop a light, airy crust perfect for pan pizza.
Is this recipe suitable for leftovers the next day?
Yes, this pizza tastes fantastic even as leftovers. Reheating properly helps maintain the crust’s crispiness and cheese’s melty goodness, making every bite as enjoyable as fresh.
Final Thoughts
There is something truly special about the Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe that combines familiar comforts with unexpected zest and color. Once you try this recipe, it’s hard to go back to everyday pizza. Its inviting flavors and satisfying textures make it a perfect dish for sharing with friends or indulging all to yourself. I highly encourage you to give it a go and watch as it quickly becomes a new pizza favorite in your home kitchen.
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Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza offers a spicy twist on the classic pepperoni pizza by incorporating a flavorful homemade roasted jalapeño pesto. The recipe features a crispy pan-style crust baked in a cast iron skillet, layered with fresh mozzarella, pepperoni, and finished with Pecorino Romano and red pepper flakes for an extra kick.
Ingredients
Dough and Base
- Pizza dough (enough for a 12-inch pan)
- Olive oil (for coating pan and roasting)
Roasted Jalapeño Pesto
- 2–3 jalapeños
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- 1/4 cup olive oil
Toppings
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 20–25 slices pepperoni
- Crushed red pepper flakes, for finishing
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Preheat and prepare jalapeños: Preheat your oven to 425°F (220°C). Place the whole jalapeños on a small baking sheet and drizzle lightly with olive oil. Roast until the skins are blistered and the peppers have softened, about 8-10 minutes. Remove from oven and let cool slightly.
- Make the roasted jalapeño pesto: Remove the stems from the roasted jalapeños. In a blender or food processor, combine the roasted jalapeños, fresh basil leaves, garlic cloves, pine nuts or walnuts, grated Parmesan cheese, lemon juice, olive oil, salt, and black pepper. Blend until a smooth pesto forms. Adjust seasoning to taste.
- Prepare the pan and dough: Generously coat a cast iron skillet or deep baking pan with olive oil. Press the pizza dough evenly into the pan, pushing the dough slightly up the sides to form a crust edge. For extra crispiness, you may let the dough rise in the oiled pan for 30 minutes before continuing.
- Assemble the pizza: Spread the roasted jalapeño pesto evenly over the surface of the dough. Sprinkle the shredded mozzarella cheese over the pesto layer. Arrange the pepperoni slices evenly across the cheese.
- Bake the pizza: Place the skillet in the oven and bake for approximately 15-20 minutes, or until the crust is golden and crisp on the bottom, and the cheese is melted and bubbling.
- Finish and serve: Remove the pizza from the oven. Sprinkle crushed red pepper flakes and grated Pecorino Romano cheese over the top. Let the pizza rest briefly for about 5 minutes before slicing and serving.
Notes
- For extra crispiness, allow the dough to rise in the oiled pan for 30 minutes before baking.
- If short on time, substitute store-bought pesto and mix in chopped roasted jalapeños for a similar flavor.
- Use a cast iron skillet for the best crispy pan pizza crust.
- Customize the heat level by adjusting the amount of jalapeños and red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
