Description

This Pepperoni and Roasted Jalapeño Pesto Pan Pizza offers a spicy twist on the classic pepperoni pizza by incorporating a flavorful homemade roasted jalapeño pesto. The recipe features a crispy pan-style crust baked in a cast iron skillet, layered with fresh mozzarella, pepperoni, and finished with Pecorino Romano and red pepper flakes for an extra kick.

Ingredients

Scale

Dough and Base

Pizza dough (enough for a 12-inch pan)
Olive oil (for coating pan and roasting)

Roasted Jalapeño Pesto

2-3 jalapeños
1 cup fresh basil leaves
2 cloves garlic
1/4 cup pine nuts or walnuts
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
1/4 cup olive oil

Toppings

1 1/2 cups low-moisture mozzarella cheese, shredded
20-25 slices pepperoni
Crushed red pepper flakes, for finishing
1/4 cup grated Pecorino Romano cheese

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Instructions

Preheat and prepare jalapeños: Preheat your oven to 425°F (220°C). Place the whole jalapeños on a small baking sheet and drizzle lightly with olive oil. Roast until the skins are blistered and the peppers have softened, about 8-10 minutes. Remove from oven and let cool slightly.
Make the roasted jalapeño pesto: Remove the stems from the roasted jalapeños. In a blender or food processor, combine the roasted jalapeños, fresh basil leaves, garlic cloves, pine nuts or walnuts, grated Parmesan cheese, lemon juice, olive oil, salt, and black pepper. Blend until a smooth pesto forms. Adjust seasoning to taste.
Prepare the pan and dough: Generously coat a cast iron skillet or deep baking pan with olive oil. Press the pizza dough evenly into the pan, pushing the dough slightly up the sides to form a crust edge. For extra crispiness, you may let the dough rise in the oiled pan for 30 minutes before continuing.
Assemble the pizza: Spread the roasted jalapeño pesto evenly over the surface of the dough. Sprinkle the shredded mozzarella cheese over the pesto layer. Arrange the pepperoni slices evenly across the cheese.
Bake the pizza: Place the skillet in the oven and bake for approximately 15-20 minutes, or until the crust is golden and crisp on the bottom, and the cheese is melted and bubbling.
Finish and serve: Remove the pizza from the oven. Sprinkle crushed red pepper flakes and grated Pecorino Romano cheese over the top. Let the pizza rest briefly for about 5 minutes before slicing and serving.

Notes

For extra crispiness, allow the dough to rise in the oiled pan for 30 minutes before baking.
If short on time, substitute store-bought pesto and mix in chopped roasted jalapeños for a similar flavor.
Use a cast iron skillet for the best crispy pan pizza crust.
Customize the heat level by adjusting the amount of jalapeños and red pepper flakes.