If you’re craving something that combines bold flavors with a crispy, golden crust, this Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe is ready to become your new go-to comfort dish. Imagine a fragrant basil pesto base layered with gooey mozzarella, spicy roasted jalapeños, and the classic kick of pepperoni, all baked to perfection in a cast iron skillet for that perfect pan pizza crunch. It’s the kind of pizza that makes every bite exciting and leaves you wanting more, whether it’s a cozy weeknight dinner or a weekend treat with friends.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing something special to this Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe. From the fresh basil pesto lending herbal brightness to the spicy roasted jalapeños adding a smoky kick, every component plays a crucial role in creating a vibrant and satisfying pizza experience.
- 1 pound pizza dough, room temperature: The foundation of your pizza, stretchy and chewy for a perfect pan pizza base.
- 1/3 cup basil pesto: This fresh, flavorful spread forms a fragrant and colorful sauce that replaces traditional tomato sauce beautifully.
- 1 1/2 cups shredded mozzarella cheese: Melts into a gooey, creamy layer that balances the spice from the jalapeños.
- 20–25 slices of pepperoni: The classic pizza topping adds smoky, savory notes and a satisfying crisp edge when baked.
- 2 jalapeños, roasted, peeled, and sliced: Roasting brings out a smoky sweetness while softening the heat, adding depth to every bite.
- 2 tablespoons grated Parmesan cheese: Sprinkled on top for a salty, nutty finish that boosts flavor complexity.
- 1 tablespoon olive oil: A drizzle over the toppings to promote browning and add richness.
- Cornmeal or oil for the pan: Prevents sticking and helps create that signature crispy crust on the bottom.
- Optional red pepper flakes or fresh basil for garnish: Add extra heat or a fresh herbal touch when serving.
How to Make Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 500°F, or the highest temperature your oven allows—as high heat is key for a beautifully crisp crust. Meanwhile, lightly oil a 10- to 12-inch cast iron skillet or deep round pan, then sprinkle a bit of cornmeal if you like for extra crunch and rustic texture.
Step 2: Shape the Dough
Gently stretch your pizza dough to fit snugly into the pan, guiding it to fill the edges without tearing. The dough’s room temperature softness makes it easy to work with, setting the stage for a chewy, satisfying crust.
Step 3: Add the Pesto and Cheese Layers
Spread the basil pesto evenly over the dough, leaving a small border so the edges can puff and crisp nicely. Sprinkle the shredded mozzarella evenly on top, creating a melty, dreamy cheese layer that’ll hold all the toppings together.
Step 4: Top with Pepperoni and Roasted Jalapeños
Lay down your pepperoni slices, spacing them so every slice of pizza gets some of that meaty goodness. Next, distribute the roasted jalapeño slices for a smoky, mildly spicy kick that complements the pepperoni perfectly.
Step 5: Final Touches Before Baking
Drizzle the olive oil over the toppings to encourage a golden bake, then sprinkle the Parmesan cheese to add savory depth and a beautiful browned finish. This combination makes the pizza irresistible as it cooks.
Step 6: Bake to Perfection
Bake your pizza for 12 to 15 minutes until the crust is a gorgeous golden brown and crispy, and the cheese bubbles and browns in spots. Let the pizza cool for about 5 minutes before slicing to allow the cheese to set, making every bite neat and satisfying.
How to Serve Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
Garnishes
Once out of the oven, add a sprinkle of red pepper flakes if you love extra heat, or fresh torn basil leaves for a bright, herbaceous finish. These simple garnishes can elevate your pizza’s flavor and presentation in seconds.
Side Dishes
This pan pizza pairs wonderfully with a crisp green salad tossed in a light vinaigrette, which cuts through the richness while adding refreshing crunch. Roasted garlic or lemony asparagus also make tasty, elegant sides that complement the bold pizza flavors.
Creative Ways to Present
For a fun twist, serve your Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe on a wooden pizza peel or rustic board alongside small bowls of extra pesto, crushed red pepper, and olive oil for dipping. It’s a great way to turn your homemade pizza night into a lively shared experience!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pizza slices tightly in plastic wrap or tin foil and store in the refrigerator. They’ll keep their flavor and texture nicely for up to 3 days—perfect for a quick lunch or second dinner.
Freezing
If you want to keep pizza even longer, freeze individual slices in airtight containers or freezer bags, separated by parchment paper. Frozen pizza is best eaten within 1 month for optimal taste and texture.
Reheating
For the best reheated results, warm your pizza slices in an oven or toaster oven at 375°F for 8 to 10 minutes. This method revives the crust’s crispness and melts the cheese perfectly, unlike microwaving, which can leave crust soggy.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time, but if you have the chance to make your own, it adds a lovely fresh vibrant taste that really shines on this pizza.
How spicy is the roasted jalapeño on the pizza?
Roasting the jalapeños tends to mellow their heat and brings out smoky sweetness, but the pizza will still have a pleasant kick. Adjust the number of jalapeños or remove seeds if you prefer milder spice.
Do I have to use a cast iron skillet?
While cast iron is ideal for an evenly crisp crust and easy stovetop-to-oven transfer, you can use any oven-safe deep round pan or pizza pan with some oil or cornmeal to keep dough from sticking.
Can I make the dough ahead of time?
Definitely! Making dough a day ahead and letting it refrigerate can develop better flavor. Just bring it back to room temperature before stretching out the dough to bake.
Is this pizza gluten-free?
This particular recipe uses traditional wheat pizza dough, so it is not gluten-free. However, feel free to substitute with your favorite gluten-free dough to make it suitable for gluten-sensitive diets.
Final Thoughts
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe is more than just a meal; it’s a celebration of bold flavors, comforting textures, and simple ingredients that come together to create something truly special. So why wait? Grab your skillet, preheat that oven, and make yourself a slice of this irresistible pan pizza that’s bound to brighten up any day or night.
Print
Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 pizza (about 8 slices)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza combines a crispy, golden crust with vibrant basil pesto, melted mozzarella, spicy roasted jalapeños, and classic pepperoni slices for a flavorful and satisfying pie. Baked in a cast iron skillet, this pizza offers a perfect balance of spicy heat and cheesy goodness, elevated with a drizzle of olive oil and a sprinkle of Parmesan cheese. Ideal for pizza lovers looking to spice up their homemade creations with a fresh twist.
Ingredients
Pizza Base
- 1 pound pizza dough, room temperature
- Cornmeal or oil for the pan (optional)
Pizza Toppings
- 1/3 cup basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 20–25 slices pepperoni
- 2 jalapeños, roasted, peeled, and sliced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Optional: red pepper flakes or fresh basil for garnish
Instructions
- Preheat the oven: Preheat your oven to 500°F (or as high as it safely goes) to ensure a hot environment for a crispy pizza crust.
- Prepare the pan: Lightly oil a 10- to 12-inch cast iron skillet or deep round pan. Optionally, sprinkle a little cornmeal on the pan to prevent sticking and add texture to the crust.
- Shape the dough: Stretch the pizza dough to fit the pan, pressing it gently into the edges to create an even base.
- Add pesto: Spread the basil pesto evenly over the dough, leaving a small border around the edges for a crust.
- Add cheese: Sprinkle the shredded mozzarella cheese evenly over the pesto layer to create a gooey cheesy foundation.
- Top the pizza: Arrange the pepperoni slices and roasted jalapeño strips evenly on top of the cheese for balanced flavor and spice.
- Finish the toppings: Drizzle the olive oil over the assembled pizza and sprinkle with grated Parmesan cheese for added richness.
- Bake: Place the skillet in the preheated oven and bake for 12–15 minutes, or until the crust is golden and crispy and the cheese is bubbling and browned in spots.
- Rest and garnish: Remove the pizza from the oven and let it cool for 5 minutes to set. Garnish with red pepper flakes or fresh basil if desired, then slice and serve.
Notes
- To roast jalapeños: place them under a broiler or over an open flame until blistered and blackened, then place in a bowl covered with plastic wrap for 10 minutes to steam. Peel off the skins and slice.
- You can use store-bought or homemade basil pesto depending on your preference.
- Adjust the spice level by using more or fewer jalapeños according to your taste.
- If you want a nut-free version, ensure the pesto you use is made without nuts.
- Using a cast iron skillet helps achieve a crispy crust but any deep round pan suitable for high heat can be used.
