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The Ultimate Guide to Roasting Red Pepper Pizza

The Ultimate Guide to Roasting Red Pepper Pizza

The Ultimate Guide to Roasting Red Pepper Pizza: This is one of my go-to recipes for making homemade pizza at home. A homemade roasted red pepper sauce is drizzled all over the pizza that goes into making roasted red pepper pizza.

This red pepper sauce is not your standard tomato sauce; instead, it adds a layer of complexity to the flavor profile of the pizza. The ideal morsel is loaded with tomato sauce, has a blob of ricotta cheese, and is topped with some finely chopped fresh basil. The one and only!

The Ultimate Guide to Roasting Red Pepper Pizza

I’ve always maintained that homemade pizzas should win an award for “The Easiest and Fastest Dinner Ever” Pizza made at home is superior to takeout pasta, grilled cheese sandwiches, and even casseroles that only require one pan.

When you’ve been stuck in traffic for an additional half an hour, when it’s pouring rain but you had to make an extra stop for diapers on the way home, or when you’re just too tired to slice and dice ingredients but you want something home cooked, this is the recipe for you. Undoubtedly, the roasted red pepper pizza is going to triumph at that night’s dinner competition.


The roasted red pepper sauce is the standout component of this pizza. This pizza deviates from the norm by using roasted red peppers as the base for the sauce, rather than the more common tomato sauce. And the best part is that it’s not hard at all to put together!

Everything can be pureed to a smooth consistency using either a food processor or another type of blender. You don’t even have to cut the clove of garlic into smaller pieces; just toss the whole thing into the food processor and let it do its thing! In the sauce, you will need the following ingredients:

  • 7 ounce can of roasted red peppers, with the liquid drained out of the can.
  • 1 individual garlic clove
  • 1/2 of a tablespoon of olive oil that is extra virgin.
  • a quarter of a teaspoon of salt

The flavor of this sauce is so robust that it can be used for a variety of applications in addition to pizza. Other possible applications for the roasted red pepper sauce include the following:

  • As an accompaniment for cheese or fried mozzarella sticks.
  • On toast made with garlic
  • Useful for dipping grilled cheese sandwiches
  • If you want to use it as a sauce for pasta, you’ll need to double the recipe.
  • It’s an exceptionally adaptable sauce that can be used successfully in both starters and main courses.


  • 1 refrigerated pizza dough
  • 1 7oz jar roasted red peppers, drained
  • 1 garlic clove
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 2 and 1/2 cups shredded Mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/2 tablespoon Parmesan cheese
  • 5-6 fresh basil leaves, chopped
  • Extra virgin olive oil, garlic powder, and salt for crust


This pizza has been made by me an uncountable number of times. It is simple to prepare, loaded with flavor, and offers a novel spin on pizza night. Now, in order to help you make the best possible pizza crust from your dough, I have some advice for you.

To begin, you must start with freshly made dough. You don’t want the kind that comes in a tube that can be easily opened; you want the fresh dough. This can be found directly underneath the aisle that contains the tubed breads and cinnamon rolls at the very bottom of the store where I shop.

Next, as you roll this out, you should aim for a circle that is 12 inches in diameter. I check my accuracy with a tape measure to make sure I’m not off! Start by dusting your work surface and adding flour to your rolling pin, and then roll out your dough into a circle.

Occasionally turning it over and adding a little bit more flour if it begins to stick to the counter or the rolling pin are both important steps in the process. It is now time to act as though your kitchen is a pizza restaurant. After I have rolled it out a few times and it has begun to take the shape of a circle, I pick up the dough and place it over my fists.

I then use my fists to work the dough in a circle to stretch it out further. Unfortunately, I did not remember to take a picture of how this turns out, but there is a video on YouTube that demonstrates the process. Move ahead to the approximately 3:30 mark!

After you have formed the dough into a circle that is 12 inches in diameter, transfer it to your baking pan and prick it several times using a fork. Bake it at a temperature of 425 degrees Fahrenheit for eight minutes with nothing on it.

After the crust has been pre-baked and the toppings have been added, the final step to making the best pizza crust is to brush the exposed crust with a little olive oil and then sprinkle it with salt and garlic powder. This will ensure that the crust is crispy and flavourful. Now go ahead and bake your pizza, and then dig in!

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