Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza Recipe
The Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza is your new go-to masterpiece for pizza night. This recipe pairs the sweet smokiness of roasted red peppers with fiery, flavor-packed Calabrian chili paste for results that are nothing short of electric. Cloaked in gooey, golden cheese and crowned with fresh basil, every bite dances between spicy, savory, and satisfyingly cheesy. If you love pizza that brings a punch and invites conversation, this is the pie you’ll find yourself making again and again.
Ingredients You’ll Need
What makes this Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza so irresistible? It’s all about using simple, high-quality ingredients that come together to create unforgettable flavor. Each component plays its part in the color, taste, and ultimate satisfaction of every slice.
- Pizza dough: Your crust is the canvas—use a fresh dough for best results, whether homemade or from a favorite bakery.
- Pizza sauce or crushed San Marzano tomatoes: The sauce adds tang and a hint of sweetness to balance the heat; San Marzano tomatoes truly elevate the freshness.
- Shredded low-moisture mozzarella cheese: This cheese melts beautifully and delivers the classic, stringy topping we dream about.
- Fresh mozzarella, torn: Scattered on top for creamy, artisanal pockets of cheese that bubble and brown just right.
- Roasted red peppers, sliced: Their natural sweetness and subtle smokiness make every bite pop with flavor and color.
- Calabrian chili paste: Here’s the star of the show—brings a signature fiery heat and slight fruitiness unique to Italian Calabrian peppers.
- Olive oil: Blending it with the chili paste infuses every inch of dough with soft heat and helps crisp the crust.
- Crushed red pepper flakes (optional): For those who like their pizza extra bold and spicy, a sprinkle gives an extra kick.
- Salt to taste: A final seasoning step that pulls all the flavors into perfect harmony.
- Fresh basil leaves for garnish: Added at the end for bursts of herbaceous fragrance that balances the spiciness.
- Semolina flour or cornmeal for dusting: Prevents sticking and gives the crust a subtle crunch and rustic texture.
How to Make Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza
Step 1: Preheat Your Oven and Pizza Stone
This pizza is all about achieving that irresistible crust—so, preheating your oven (and stone, if you have one) is essential. Crank it up to 500°F or as hot as your oven will safely go, and let your stone or baking sheet rest inside. This mimics the soaring heat of an Italian pizzeria, ensuring the dough puffs and crisps beautifully in just minutes.
Step 2: Stretch Out the Dough
On a surface lightly dusted with semolina or cornmeal, start coaxing your pizza dough outwards. Whether you use your hands or a rolling pin, aim for a 10 to 12-inch round. Don’t fret if it isn’t a perfect circle—those rustic edges promise crunch and character, and create a homey, artisan vibe.
Step 3: Mix the Calabrian Chili Oil
In a small bowl, stir together the Calabrian chili paste with olive oil. This combination is the heart and soul of this Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza, as it delivers all that smoky heat directly to the top of your pizza. It also helps the flavors meld seamlessly across every slice.
Step 4: Assemble Your Pizza
Spread the pizza sauce generously over your stretched dough, leaving a border for the crust. Drizzle the fiery chili oil mixture over the sauce, creating spicy “ribbons” over the base. Then, scatter the shredded mozzarella evenly, dotted with torn chunks of fresh mozzarella. Top with sliced roasted red peppers and sprinkle a little salt for good measure. If you’re brave, a pinch of crushed red pepper flakes makes this pizza extra memorable.
Step 5: Bake Until Bubbling and Golden
Use a pizza peel or the back of a sheet pan to transfer your masterpiece onto the rocket-hot stone or baking sheet. Bake for 8–10 minutes, keeping an eye out for bubbling cheese and golden-brown edges. If your kitchen fills with that irresistible pizza aroma, you’re on the right track! Once it looks irresistibly crispy, pull it from the oven with care.
Step 6: Garnish and Slice
This final flourish is what makes pizzas truly crave-worthy. Sprinkle torn fresh basil leaves over the steaming pizza, letting their oils release with the heat. The result? A gorgeous, colorful pizza bursting with spicy, smoky, and herby layers—ready to slice and savor right away.
How to Serve Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza
Garnishes
For a finishing touch, shower your Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza with extra fresh basil, a drizzle of golden olive oil, and maybe a scatter of Parmesan shavings. Cracked black pepper or even a squeeze of lemon over the top can offer a surprising, zingy burst for the adventurous.
Side Dishes
A spicy, robust pizza like this one pairs wonderfully with crisp salads—think arugula with shaved Parm and lemon, or a peppery radicchio salad. If you’d rather lean into comfort, offer a bowl of Italian wedding soup or simple roasted vegetables on the side. A light, citrusy white wine or Italian soda is the cherry on top.
Creative Ways to Present
Surprise your guests by serving your Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza on a wooden board, or cut into appetizers squares for sharing at parties. For weeknight fun, try making personal pizzas—let everyone customize with extra toppings like chopped olives or a drizzle of hot honey.
Make Ahead and Storage
Storing Leftovers
To keep your leftover slices as tasty as fresh, let your pizza cool completely before storing. Stack pieces between layers of parchment in an airtight container and refrigerate for up to three days. This helps prevent sogginess and keeps the crust crisp for round two.
Freezing
If you want to save slices for a later craving, freezing is a breeze. Arrange slices in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. They’ll keep well for up to two months. When pizza night strikes again, just pull out what you need!
Reheating
Craving that fresh-from-the-oven feeling? Reheat slices in a hot skillet over medium heat for maximum crispiness, or pop them in a 400°F oven straight from the fridge or freezer. Avoid microwaves if possible—they make the crust chewy rather than snappy.
FAQs
Can I make this pizza without Calabrian chili paste?
Absolutely! Substitute with hot cherry pepper spread for spiciness and a bit of tang, or use extra red pepper flakes for a similar kick. The distinct flavor of Calabrian chilies is unique, but you’ll still create a vibrant, spicy pizza with these swaps.
What’s the difference between fresh and low-moisture mozzarella here?
Low-moisture mozzarella gives you that classic “pizza cheese” melt and stretch, while torn fresh mozzarella adds creamy pockets and rich flavor—using both is the secret to a luxurious cheese layer on this Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza.
Is this pizza very spicy?
The spiciness really depends on your preferences and the amount of Calabrian chili paste used—generally, it brings a medium, pleasant heat that’s balanced by the cheese and roasted peppers. Add or reduce chili to suit your taste.
Can I add meat toppings?
Of course! Slices of spicy soppressata or crumbled Italian sausage would be glorious here, lending even more robust, savory flavor. Simply layer them on top before baking, and enjoy a heartier twist on this standout pizza.
What’s the secret to a crispy crust at home?
A blazing hot oven and a preheated pizza stone (or heavy-duty baking sheet) make all the difference. Also, stretching the dough thinly and dusting with semolina or cornmeal boosts the crunch factor, giving you that wood-fired pizzeria feeling in your own kitchen.
Final Thoughts
If you’re searching for the ultimate way to liven up pizza night, give the Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza a whirl. With its vivid flavors and fiery undertones, it’s truly a slice above—inviting you and your friends back for more, one delicious, spicy bite at a time.
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Calabrian Chili Roasted Red Pepper Pizza: A Spicy Twist on Classic Pizza Recipe
- Total Time: 25 minutes
- Yield: 2–3 servings
- Diet: Vegetarian
Description
This Calabrian Chili Roasted Red Pepper Pizza offers a spicy twist on the classic pizza with a flavorful combination of chili paste, roasted red peppers, and gooey mozzarella cheese. Perfect for spice lovers!
Ingredients
Pizza Dough:
1 ball pizza dough (about 12 oz)
Pizza Toppings:
1/2 cup pizza sauce or crushed San Marzano tomatoes, 1 cup shredded low-moisture mozzarella cheese, 1/4 cup fresh mozzarella (torn), 1/3 cup roasted red peppers (sliced), 1 tablespoon Calabrian chili paste, 1 teaspoon olive oil, 1/4 teaspoon crushed red pepper flakes (optional), salt to taste, fresh basil leaves for garnish, semolina flour or cornmeal for dusting
Instructions
- Preheat the oven: Preheat the oven to 500°F and place a pizza stone or baking sheet inside to heat.
- Prepare the dough: On a floured surface, stretch the dough into a round shape.
- Make the chili oil: Mix Calabrian chili paste with olive oil and spread it over the dough.
- Add toppings: Spread pizza sauce, mozzarella cheeses, roasted red peppers, salt, and red pepper flakes over the dough.
- Bake: Transfer the pizza to the preheated stone or sheet and bake for 8–10 minutes until golden.
- Garnish and serve: Top with basil leaves, slice, and serve.
Notes
- You can substitute Calabrian chili paste with hot cherry pepper spread or crushed chili flakes.
- For a heartier option, add slices of soppressata or Italian sausage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 slices
- Calories: 370
- Sugar: 4g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
