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Pickled Pepper Pizza
Pickled Pepper Pizza
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 1 14 inch pizza
For the pizza dough
  • 2¾ cups bread flour
  • 1 cup whole wheat flour
  • 2½ teaspoons active dry yeast
  • ¾ teaspoon salt
  • ¾ teaspoon granulated sugar
  • 1½ cup warm water
  • extra virgin olive oil for the pan
For the pickled peppers
  • 1 yellow bell pepper
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 1 tsp sugar
  • 1 tsp kosher salt
For the pizza
  • 15 oz can whole tomatoes
  • 1 clove garlic, peeled
  • 1 tsp salt
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella
  • parmesan cheese for grating
For the pizza dough
  1. In a large mixing bowl, whisk together the bread flour, wheat flour, yeast, salt, and sugar. Pour in all the warm water and mix with a wooden spoon. If needed, mix with your hands until no dry flour remains and the dough is shaggy. Cover with plastic wrap and let it rise for 2 hours.
For the peppers
  1. Slice the pepper into thin strips. In a bowl with a lid or a jar, add the peppers. In a small pot or saucepan on the stove, add the vinegar, water, salt and sugar. Heat over medium, stirring, until all the salt and sugar is dissolved. Pour this over the peppers, cover and let sit on the countertop while the dough rises or at least 1 hour at room temperature. Any you have leftover after topping the pizza, keep covered in the refrigerator and keep up to a week.
For the pizza
  1. Preheat the oven to 475.
  2. To make the sauce, add the whole tomatoes, garlic, salt red wine vinegar, and olive oil to a food processor. Whiz a few times until a chunky sauce forms.
  3. Divide the dough in half and wrap up one half in saran wrap, place in a plastic ziploc bag in the refrigerator for use another time, or keep it in the freezer. Before using, defrost the dough in the refrigerator overnight.
  4. Drizzle a standard baking sheet with olive oil. Spread out your dough, using your fingertips, onto the baking sheet. Once the dough reaches the edges, spread just enough sauce to cover the pizza in a thin layer. You may only use about half of what we made.
  5. Add as many pickled peppers as you like, but not enough to totally cover the pizza so it doesn't make the pizza soggy. Top with the mozzarella. Whip the ricotta in a bowl with a fork or a whisk until it's light and smooth. Drop a few dollops of ricotta around the pizza evenly. Sprinkle on a little parmesan cheese on the top. Bake for about 14 minutes in the bottom third of the oven or until the pizza is browned and bubbly.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/10/01/pickled-pepper-pizza/