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

Scale

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

Cook Mode Prevent your screen from going dark

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.