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

Scale

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)

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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