I feel as though I most likely have my ADHD to thank for this pizza. Peppers are one of my favorite summer vegetables to grow, but more often than not, I'll toss any ripe pepper into a container in the refrigerator. Sometimes, I remember which one is which, but other times, it's the best guess. I'll often grab a handful of miscellaneous peppers and use them all, like in this pizza. 

Sweet + Heat Pepper Pizza

Using a mix of peppers and chiles allows for a range of flavor and heat. This pizza is a great way to experiment with different varieties. 

The Sweet Peppers

You can easily use slices of red bell peppers or roasted red peppers. However, if you are at a farmers market in summer, look for other varieties of sweet peppers. There are a handful of really lovely Italian sweet peppers and my particular summer favorite, the Jimmy Nardello. 

The Chile Peppers

You can go wild or be more reserved with chiles —it's really up to you. There's a wide world of chiles, ranging from mild to intense heat. I like using Fresno chiles, as they are a bit more readily available, along with jalapenos. 

The Sauce

While I have a few recipes for tomato sauce, I've been using crushed San Marzano tomatoes with a bit of salt more and more. It's simple and doesn't diminish the pepper flavor. Of course, Marcella Hazan's Tomato sauce is always a win. 

A garlic butter finish

This needs little explanation, but after baking, brush the crust with butter and garlic. I don't always use this technique, but I find it's helpful to balance the chiles this way instead of adding garlic or onions to the topping list. 

Cheeses

One notable thing here: I love sharp cheddar and peppers together. The bit of extra saltiness from the cheddar helps the pepper flavor pop. You can, however, use whatever your favorite pizza cheese is. 

Pepper Pizza Pairings

Finally, pair this pizza with charred vegetables, like these green beans, or a salad with a punchy vinaigrette.

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Chile-Sweet Pepper Pizza

1 12" pizza

Garlic Butter

• 2 tablespoons butter
• 1 garlic clove (minced)
• Pinch of kosher salt

Pizza

• 1/2 cup (120 g) San Marzano tomatoes (crushed with your hands)
• 1/2 teaspoon kosher salt
• 6 ounces (168 g) mix of sweet and chile peppers
• 2 ounce (56 g) mozzarella cheese
• 2 ounce (56 g) cheddar cheese
• 1 pizza dough (enough for 1, 12-inch pie)
• rice flour for dusting
• basil (julienned, for finishing)

1. To make the butter: melt the butter in a small pot or skillet. Add the garlic and salt, remove from the heat, and let rest until ready to use.
2. To make the pizza: Preheat an oven or grill (whichever you prefer for cooking pizza). If using refrigerated dough, remove it from the refrigerator. Let the pizza dough rest, covered, at room temperature while preheating and prepping your toppings.
3. Combine the crushed tomatoes and salt in a small bowl. Thinly slice your peppers and grate your cheeses.
4. Stretch the dough into a 12-inch circle. Place on a floured pizza peel, spread the tomato sauce over the dough, and add an even layer of the peppers followed by the cheeses. Bake until the cheese is bubbly and the crust is golden brown and cooked through. (The cooking time will depend on your chosen pizza-making method.)
5. Remove the pizza from the oven and immediately brush the crust with the garlic butter mix. Finish with fresh basil before serving.

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