Pepper and Onion Pizza

Name: Pepper and Onion Pizza
Total time: 25 min
Yield: 4 serving(s)
Ingredients: All-purpose flour, for dusting; 1 lb. refrigerated pizza dough, at room temperature; Cornmeal, for dusting; 1/2 oz. extra-sharp Cheddar, coarsely grated; 1 small onion, thinly sliced; 1 small red pepper, sliced; 1 small yellow pepper, sliced; 1 poblano pepper, halved and thinly sliced; 1 small jalapeño, halved and thinly sliced; 1 tbsp. olive oil; Kosher salt and pepper

Pile on the produce to turn pizza into a healthy weeknight meal.

By Kate MerkerPublished: Aug 8, 2023

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mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

331

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A colorful medley of onions and peppers (including jalapeños for a slight kick) on a layer of savory Cheddar makes for a simple but satisfying pie. You won’t even miss the sauce!

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Ingredients

All-purpose flour, for dusting
1 lb.
refrigerated pizza dough, at room temperature
Cornmeal, for dusting
1/2 oz.
extra-sharp Cheddar, coarsely grated
1
small onion, thinly sliced
1
small red pepper, sliced
1
small yellow pepper, sliced
1
poblano pepper, halved and thinly sliced
1
small jalapeño, halved and thinly sliced
1 Tbsp.
olive oil
Kosher salt and pepper

Directions

1. Step 1Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
2. Step 2On lightly floured surface, shape pizza dough into 14-inch round or oval. Place on cornmeal-dusted or parchment-lined baking sheet and sprinkle with cheese.
3. Step 3In large bowl, toss onion, peppers, and jalapeño with oil and 1/4 teaspoon each salt and pepper. Scatter over dough and bake until crust is golden brown, 10 to 12 minutes.

Future Lunch: Let any leftover pizza come to room temperature. Portion as desired, wrap in foil, and freeze in airtight container or bag for up to 2 months. Bake pizza from frozen directly on oven rack at 400°F until heated through and crisp, 10 to 15 minutes.

Did you make this recipe? Comment below!

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