Hot Pepper & Onion Pizza
- 15m Prep Time
- 12m Cook Time
- 30m Ready In
A colorful pizza topped with sliced onions, bell peppers, poblano, and jalapeño, with a sprinkle of Cheddar cheese. Ready in 30 minutes.
Ingredients
- Flour for dusting
- 454 g pizza dough at room temperature
- Cornmeal for baking sheet (optional)
- 14.2 g extra-sharp Cheddar coarsely shredded
- 1 small onion thinly sliced
- 1 small red bell pepper sliced
- 1 small yellow bell pepper sliced
- 1 poblano pepper halved and thinly sliced
- 1 small jalapeño halved and thinly sliced
- 14.8 ml olive oil
- Kosher salt and pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.3 mg
- Iron: 2.95 mg
- Magnesium: 59.2 mg
- Phosphorus: 138 mg
- Potassium: 325 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml olive oil
- Kosher salt and pepper
Prepare
- Flour, for dusting
- 454 g pizza dough, at room temperature
- Cornmeal, for baking sheet (optional)
- 14.2 g extra-sharp Cheddar, coarsely shredded
- 1 small onion, thinly sliced
- Slice 1 small red bell pepper
- Slice 1 small yellow bell pepper
- 1 poblano pepper, halved and thinly sliced
- 1 small jalapeño, halved and thinly sliced
Let's Cook
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Step 1.
Heat the oven to 500°F (or 475°F if your oven can't reach 500°F without broiling).
-
Step 2.
On a lightly floured surface, shape the pizza dough into a 14-inch oval. Place the dough on a cornmeal-dusted or parchment-lined baking sheet. Sprinkle the shredded Cheddar evenly over the top.
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Step 3.
In a large bowl, toss the sliced onion, red bell pepper, yellow bell pepper, poblano pepper, and jalapeño with the olive oil and ¼ teaspoon each salt and pepper. Scatter the vegetable mixture over the dough.
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Step 4.
Bake the pizza until the crust is golden brown, 10 to 12 minutes. Let cool slightly before slicing.