If you are searching for a pizza that combines a perfect harmony of spicy, cheesy, and herbaceous flavors, look no further than this Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe. It brings together the fiery kick of roasted jalapeños with the rich, aromatic essence of basil pesto and the classic comfort of pepperoni for a truly unforgettable meal. The texture is delightfully crispy on the edges yet tender inside, making every bite an absolute joy. Whether you’re hosting a casual dinner or craving a cozy night in, this recipe is a brilliant way to impress your taste buds and guests alike.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but work beautifully together to create complex layers of flavor, texture, and vibrant color in your pan pizza.
- 1 pound pizza dough (room temperature): The foundation for your pizza, providing that light and airy crust.
- 1/2 cup prepared basil pesto: Adds a fresh, herby punch that complements the spice perfectly.
- 1/2 cup shredded mozzarella cheese: Melts smoothly, offering gooey, cheesy goodness.
- 1/2 cup shredded provolone cheese: Brings a mild, creamy layer of flavor that blends beautifully with mozzarella.
- 20–25 slices pepperoni: The star savory topping, delivering a slightly spicy and robust taste.
- 2 jalapeños (roasted, peeled, and sliced): Roasting rounds out their heat while enhancing a smoky depth.
- 1 tablespoon olive oil (for pan): Prevents sticking and gives the crust a golden, crispy finish.
- 1 tablespoon grated Parmesan cheese: Adds a sharp, salty topping punch that caramelizes under the heat.
- Fresh basil for garnish (optional): Provides a pop of color and fresh herbal aroma to brighten each slice.
How to Make Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
Step 1: Preheat and Prepare the Roasted Jalapeños
Begin by heating your oven to 500°F (260°C)—a hot oven is key to getting that perfectly crisp crust. While it heats, roast the jalapeños by placing them over an open flame or under the broiler until their skins are blistered and charred. Let them cool before peeling off the skins, removing the seeds for a milder bite, and slicing thinly. This method intensifies their smoky heat and softens their texture, bringing a harmonious zing to the pizza.
Step 2: Ready Your Pan and Dough
Place your cast-iron skillet or heavy-duty oven-safe pan in the oven while it preheats; this ensures your dough sizzles immediately upon contact, creating a delightfully crunchy base. Once hot, carefully remove the pan, brush it generously with olive oil to prevent sticking, and press or stretch your room-temperature pizza dough right into the edges of the pan. This forms the perfect thick but airy crust essential for a pan pizza.
Step 3: Assemble the Pizza
Spread the prepared basil pesto evenly over the dough, covering it edge to edge. Then layer the shredded mozzarella and provolone cheeses, which melt and combine beautifully for a rich, melty texture. Add the roasted jalapeño slices freely, arranging the pepperoni slices on top for plenty of savory flavor with every bite. Finish this assembly with a sprinkle of grated Parmesan cheese to add a golden crust and burst of salty goodness during baking.
Step 4: Bake to Perfection
Slide your pan pizza back into the oven and bake for 12 to 15 minutes. Look for the crust to turn golden and crispy, while the cheese should be all bubbly and nicely browned in spots, signaling that every component has melded together in delicious harmony. Let it rest for a few minutes after baking to set the toppings before slicing.
How to Serve Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
Garnishes
Add fresh basil leaves right after the pizza comes out of the oven for a vibrant green pop and an herbaceous lift that cuts through the richness beautifully. If you enjoy extra heat, a light drizzle of chili oil or a sprinkling of crushed red pepper flakes works wonders to enhance the jalapeño’s kick.
Side Dishes
This hearty pizza pairs perfectly with crisp, refreshing side dishes. A simple arugula salad tossed with lemon vinaigrette balances the richness, and a chilled cucumber salad adds a cool, crunchy contrast. For something fun, serve crunchy garlic bread sticks or a bowl of roasted veggies to round out this satisfying meal.
Creative Ways to Present
For a crowd-pleaser, slice the Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe into bite-sized squares and serve on a large wooden board garnished with whole basil sprigs. You can also layer slices in a rustic basket lined with parchment for a casual, shareable feast that invites everyone to dig in and savor the bold flavors together.
Make Ahead and Storage
Storing Leftovers
Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. To keep the crust from getting soggy, separate layers with parchment paper. This pizza reheats wonderfully, maintaining its savory, cheesy qualities without losing that essential crunch.
Freezing
You can freeze baked pizza slices wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw in the refrigerator overnight before reheating. This makes it easy to enjoy this phenomenal Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe anytime you crave a quick, satisfying meal.
Reheating
For the best texture, reheat leftover pizza in a hot skillet over medium heat with a lid on for a few minutes, just until warmed through and the crust crisps up beautifully again. Alternatively, use a 375°F oven for about 8-10 minutes, which brings the cheese back to melty perfection.
FAQs
Can I use store-bought pesto for this pizza?
Absolutely! Store-bought pesto works wonderfully, and choosing a high-quality brand will give you great flavor. You can also experiment with different varieties like sun-dried tomato or arugula pesto for a unique twist on the Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe.
How can I reduce the heat of the jalapeños?
To mellow the spice, remove all seeds and membranes from the jalapeños before roasting. You can also use fewer jalapeños or substitute with milder peppers like poblano if you prefer less heat.
What type of pan is best for this pan pizza recipe?
A cast-iron skillet or heavy-duty oven-safe pan is ideal because it retains heat well, helping to create a crisp, golden crust that stands up perfectly to the toppings.
Can I prepare the dough ahead of time?
Yes, you can prepare pizza dough in advance and refrigerate it for up to 24 hours. Just make sure to bring it back to room temperature before shaping so it stretches easily and bakes evenly.
Is it possible to make a vegan version of this pizza?
Definitely! Swap out the cheeses for your favorite vegan mozzarella and provolone alternatives, and use a dairy-free pesto or make your own with nuts, basil, garlic, and olive oil. The roasted jalapeños and pepperoni can be replaced with plant-based pepperoni for a delicious vegan spin on this Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe.
Final Thoughts
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe is a vibrant, flavourful twist on an all-time favourite classic that’s perfect for sharing or treating yourself. The combination of smoky jalapeños, fresh pesto, and spicy pepperoni makes for a delightful bite every time. I can’t wait for you to try it and fall in love with this exciting and comforting pizza experience.
Print
Pepperoni and Roasted Jalapeño Pesto Pan Pizza Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Pepperoni and Roasted Jalapeño Pesto Pan Pizza features a crispy, golden crust topped with vibrant basil pesto, gooey mozzarella and provolone cheeses, spicy roasted jalapeños, and classic pepperoni slices. Baked in a hot oven using a cast-iron skillet, this pizza combines smoky heat with rich, cheesy flavors for a satisfying main course perfect for pizza lovers craving a spicy twist.
Ingredients
Pizza Base
- 1 pound pizza dough (room temperature)
- 1 tablespoon olive oil (for pan)
Toppings
- 1/2 cup prepared basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 20–25 slices pepperoni
- 2 jalapeños (roasted, peeled, and sliced)
- 1 tablespoon grated Parmesan cheese
Garnish
- Fresh basil (optional)
Instructions
- Preheat Oven and Pan: Preheat your oven to 500°F (260°C) and place a cast-iron skillet or heavy-duty oven-safe pan inside while the oven heats, ensuring the pan is very hot for a crisp crust.
- Roast Jalapeños: Roast the jalapeños over an open flame or under the broiler until their skins are blistered and blackened. Allow them to cool, then peel off the skins, remove seeds for less heat if desired, and slice thinly.
- Prepare Pan and Dough: Carefully remove the hot pan from the oven using oven mitts and brush the bottom and sides with olive oil to prevent sticking and promote browning. Stretch or press the pizza dough into the pan, pushing it evenly to the edges to form the base.
- Add Pesto and Cheese: Spread the prepared basil pesto evenly over the dough’s surface. Sprinkle shredded mozzarella and provolone cheeses evenly on top of the pesto, creating a rich, melty layer.
- Top with Jalapeños and Pepperoni: Arrange the roasted jalapeño slices evenly across the cheese, then layer the pepperoni slices over them. Finish by sprinkling grated Parmesan cheese on top for an extra layer of savory flavor.
- Bake the Pizza: Place the skillet back into the oven and bake for 12–15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbling and browned in spots.
- Serve: Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Slice and serve warm for the best flavor and texture.
Notes
- You can swap the basil pesto for arugula or sun-dried tomato pesto to experiment with different flavor profiles.
- For a milder heat, use only one jalapeño or remove all the seeds before roasting.
- Ensure the pan is thoroughly preheated for a crispy and well-cooked crust.
- Letting the pizza cool slightly before slicing helps the cheese set and prevents toppings from sliding off.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
