Calabrian Roasted Red Pepper Personal Pizza
This Calabrian roasted red pepper personal pizza is what happens when a random kitchen moment turns into something you can’t stop thinking about. It’s cozy, a little fiery, perfectly cheesy, and honestly tastes like something you’d order from a trendy wood-fired spot… except you made it yourself. And yes, this is your sign to try making homemade pizza dough because it is way less intimidating than it sounds.
Servings: 2 Pizzas
Calories: 448.7kcal
Ingredients
Dough:
- 90 g Warm Water (Temp 110°-115°F)
- ¼ tsp Salt
- 3 g Sugar
- 2 g Instant Yeast (Fleischmann)
- 150 g All Purpose Flour (King Arthur)
- 28 g 0% Milkfat Greek Yogurt (Fage)
- Sprinkle of Semolina Flour (Bob’s Red Mill)
Toppings:
- 31 g Garlic Lovers Pizza Sauce (Central Market)
- 84 g Fat Free Mozzarella (H-E-B)
- 15 g Calabrian Pepper (Divina)
- 56 g Roasted Red Pepper (Mt. Olive)
- 60 g Buffalo Mozzarella Cheese (Buf)
- Crushed Red Pepper
Instructions
Dough:
- In a medium size mixing bowl, add your warm water, salt, sugar and yeast. Give it a quick stir and then let it sit for 5-10 minutes to activate.90 g (0.33 cup) Warm Water, 1/4 tsp Salt, 3 g (0.75 tsp) Sugar, 2 g (0.75 tsp) Instant Yeast
- Then sift in your flour and add the yogurt. Use a dough spatula or spoon to start to mix the everything together.150 g (1.25 cups) All Purpose Flour, 28 g (2 tbsp) 0% Milkfat Greek Yogurt
- Once relatively mixed, pour out on top a clean surface. Use your hands to knead the dough until it starts to form and smoothen. It’s okay if it’s not perfectly smooth!
- Add the ball back to the same mixing bowl gently sprayed with olive oil. Cover with a towel and let it sit at room temperature for 2-3 hours.
- It should almost double in size once ready. Remove from the bowl and place back on to your counter. Cut in half.
- Preheat oven to 450°. I use my toaster oven so I am able to do this step right before baking but if using a traditional oven, be sure to start preheating before prepping the pizzas.
- Start to gently roll one ball on the counter and keep it taught as you pull it towards you and let the seems close in.
- Grab a pizza paddle and line with parchment pepper. Sprinkle with semolina flour. This will keep it from sticking.Sprinkle of Semolina Flour
- Add one dough ball and use your hands to gently press and push it out to create a circle. You want it to be roughly 6” in diameter. Be sure not to create any tears and evenly spread it out, leaving an edge for the crust.
Toppings:
- Then we add our toppings. Spread on the sauce, sprinkle mozzarella, add the Calabrian peppers. For the roasted red peppers, slice and then pat dry with a pepper towel to get rid of any excess water.31 g (2 tbsp) Garlic Lovers Pizza Sauce, 84 g (3 oz) Fat Free Mozzarella, 15 g (2.5 tbsp) Calabrian Pepper, 56 g (2 oz) Roasted Red Pepper
- Finally I used buffalo mozzarella that is submerged in water so do the same thing and squeeze out any excess water before adding to the pizza.60 g (2 oz) Buffalo Mozzarella Cheese
- Now place the pizza with the parchment paper in your oven. Bake for 5 minutes. Remove and rotate the pizza and again, dab any excess water that may have collected in the center.
- Bake again for 3 minutes. Remove and top with fresh basil and broil on high for 1 and a half minutes. Finally remove and top with crushed red pepper. Slice in to quarters and enjoy!Crushed Red Pepper
Video Tutorial
Nutrition Information
Calabrian Roasted Red Pepper Personal Pizza
Serving Size
1 Pizza
Amount per Serving
Calories
448.7
% Daily Value*
Fat
7.9
g
12
%
Saturated Fat
5
g
31
%
Cholesterol
10.8
mg
4
%
Sodium
709.1
mg
31
%
Potassium
68.9
mg
2
%
Carbohydrates
65.9
g
22
%
Fiber
1.8
g
8
%
Sugar
4.7
g
5
%
Protein
30.5
g
61
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.