A colorful medley of onions and peppers (including jalapeños for a slight kick) on a layer of savory Cheddar makes for a simple but satisfying pie. You won’t even miss the sauce!
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- 4 serving(s)
- Total Time:
- 25 mins
All-purpose flour, for dusting
- 1 lb.
refrigerated pizza dough, at room temperature
Cornmeal, for dusting
- 1/2 oz.
extra-sharp Cheddar, coarsely grated
small onion, thinly sliced
small red pepper, sliced
small yellow pepper, sliced
poblano pepper, halved and thinly sliced
small jalapeño, halved and thinly sliced
- 1 tbsp.
Kosher salt and pepper
- Step 1Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
- Step 2On lightly floured surface, shape pizza dough into 14-inch round or oval. Place on cornmeal-dusted or parchment-lined baking sheet and sprinkle with cheese.
- Step 3In large bowl, toss onion, peppers, and jalapeño with oil and 1/4 teaspoon each salt and pepper. Scatter over dough and bake until crust is golden brown, 10 to 12 minutes.
Future Lunch: Let any leftover pizza come to room temperature. Portion as desired, wrap in foil, and freeze in airtight container or bag for up to 2 months. Bake pizza from frozen directly on oven rack at 400°F until heated through and crisp, 10 to 15 minutes.
Did you make this recipe? Comment below!
Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.