If you want pizza quick, this red pepper pizza recipe is just what you’ve been searching for.
I’ve always said, homemade pizzas deserve a gold medal. They deserve a gold medal in “The Easiest and Fastest and Most Fool Proof Dinner Ever”. Homemade pizzas beats pasta, it beats a grilled cheese, it even beats casseroles. Quick pizza is what you need when you sat in traffic for an extra 30 minutes because they decided 5pm was the perfect time to start road construction, when it’s pouring rain but you had to make an extra stop for diapers on the way home, or when you’re just too tired to slice and dice ingredients but you want something home cooked. Yes, this roasted red pepper pizza is going to win dinner that night.
I always keep a few refrigerated thin crust pizza dough containers on hand, because I know that feeling of just being too exhausted at the end of a long work day. Trust me, I get you. I don’t blog full time, even though I wish I did, so I understand those feelings of walking in the door and the thought of cooking dinner feels like someone just thrust you onto an episode of Chopped. So to have these types of “saves the day” recipes are everything. Ready in under 30 minutes, you’re going to feel so good about making this and not ordering take out. Honestly, this is going to be faster than take out. So if you’re starving, tired, and ready to eat now this recipe is for you.
How to make this quick pizza
Red pepper pizza is quick to make since there’s limited chopping needed, in fact that only thing you need to chop is a garlic clove and some basil. It really is that quick and easy! The roasted red pepper sauce blends until smooth, then the rest of the process of making the red pepper pizza is just layering the ingredients than baking! In most cases when I need shredded cheese, I prefer to buy the block of cheese and shred it myself. But, in the case of Mozzarella I actually prefer to buy the bag of cheese already shredded. I’ve grated a block myself before and tested the recipe, and I found that the cheese was a little chewy. So, save yourself the time and go ahead and buy the bag of shredded Mozzarella.
The best bite is combining the warm roasted red pepper sauce with a pool of the ricotta cheese and a bit of the crispy edge from the crust.
If you made this let me know! I’d love to hear your thoughts.Print
Red Pepper Pizza: When you need pizza quick
Red Pepper Pizza uses a blended roasted red pepper sauce with ricotta cheese to create and warm, savory, and quick pizza recipe. Easy to make, this is perfect for when you want pizza quick. Roasted red pepper sauce creates the perfect sauce for pizza!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
1 refrigerated thin crust pizza dough
1 7oz jar roasted red peppers, drained
1 garlic clove
1/2 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 and 1/2 cups shredded Mozzarella cheese
1/2 cup ricotta cheese
1/2 tablespoon Parmesan cheese
5 basil leaves, chopped
extra virgin olive oil, garlic powder, and salt for crust
1. Preheat oven to 425. Lightly spray a large baking sheet with cooking spray, unroll the refrigerated thin crust pizza dough onto the baking sheet and spread the dough until it covers the sheet. If the dough splits and gets any holes just knead the dough a bit to close the hole. Bake for 8-10 minutes then remove from oven,
2. In a food processor or blender, blend the roasted red peppers, garlic clove, salt and 1/2 tablespoon of oil.
3. After the pizza dough has pre-baked, cover it with the Mozzarella cheese, leaving a small border for the crust. If you feel it needs more cheese depending on how large your pizza dough is, by all means add more cheese! After the crust is covered with the Mozzarella, spoon over top in small dollops the ricotta cheese, then sprinkle over top the Parmesan cheese, then drizzle the roasted red pepper sauce, and lastly sprinkle the chopped basil over the whole pizza. With a basting brush (or you can use a paper towel as a brush) coat the crust with some extra virgin olive oil and very lightly sprinkle with garlic powder and a little salt. Bake at 425 for 10-12 minutes until the crust is crispy and the cheese is browned and bubbly.