Description
This Calabrian Chili Roasted Red Pepper Pizza is a fiery and flavorful twist on classic pizza. The heat of Calabrian chili paste pairs perfectly with smoky roasted red peppers, melty mozzarella and provolone, and a drizzle of honey for a sweet-spicy balance. Sesame seeds on the crust add an extra nutty crunch.
Ingredients
Units
Scale
- 1/3-1/2 pound ball of pizza dough
- Sesame seeds, for sprinkling
- 1/3 cup marinara sauce
- 2 tablespoons crushed Calabrian chili paste
- 1 jar (16 ounces) roasted red peppers, drained and sliced
- 2 teaspoons fish sauce
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
- 1 teaspoon dried oregano
- Honey, for serving
Instructions
- Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- On a floured surface, stretch or roll out the pizza dough into a thin round or rectangle.
- Sprinkle the edges of the dough with sesame seeds and lightly press them in.
- Spread marinara sauce evenly over the dough, then swirl in the Calabrian chili paste.
- Top with roasted red peppers and drizzle with fish sauce for added depth of flavor.
- Sprinkle mozzarella and provolone cheeses evenly across the top, then finish with dried oregano.
- Transfer the pizza to the hot stone or baking sheet and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
- Remove from the oven, drizzle with honey, slice, and serve immediately.
Notes
- For extra spice, add more Calabrian chili paste or red pepper flakes.
- If you prefer vegetarian, omit the fish sauce.
- Brush the crust with olive oil before baking for a golden, crisp edge.
- This pizza pairs well with a crisp salad to balance the heat.
Nutrition
- Serving Size: 1/3 pizza
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg