Pepperoni Pizza is a staple in our home. Even made from scratch – most of our family can prepare the dough to have time to rise before making from dinner. Because it really is that easy. But sometimes that simple – yet delightful – pepperoni pizza occasionally needs to be stepped up a notch. This recipe for Poblano & Pepperoni Pizza gives you that one extra pop that #pizzanight really needs.
If you aren’t familiar with poblano peppers, you are gonna love them. They have that great combo of fresh pepper flavor with a pop of spice. Usually, poblanos are roasted (in the oven or over fire) to soften their outer skin. The way to combat this to be able to not take that extra step – just cut it extra thin. No less than ¼ inch with a decent knife will do.
Cheese is a crucial part of pizza and it’s success. And the combination of cheese is how you get there. Most think that mozzarella is all you need for fantastic pizza. The truth is you need a variety of cheeses to get that really great down homemade pizza. Mozzarella, Cheddar and provolone is where it’s at.
I have included my recipe for homemade pizza dough. Which I absolutely promise is super easy. Even on nights that I don’t want to cook – I can muster making homemade pizza. It sounds like a big job but it’s not. All that said – if you need to buy pre-made dough or tube dough or pre-formed and cooked crust. Go for it! Some nights Homemade on a Weeknight is all about getting something to the table that’s homecooked without hours in the kitchen.
Now Let’s Get Cookin’!
Poblano & Pepperoni Pizza
Ingredients
- 2 Pizza Dough Recipes see below
- 6 oz Pepperoni Slices
- 1 Large Poblano Pepper sliced ¼inch thick
- 2 cups Mozzarella Cheese shredded
- 2 cup Cheddar Cheese shredded
For the Sauce
- 1 15 oz Tomato Puree
- 1 tbsp Honey
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Dried Onion
- 1 tsp Red Pepper Flakes
Instructions
- Prepare all of the ingredients.
- In a sauce pan over medium heat, add ingredients for the sauce. Stir to combine and cook for 5 minutes. Reduce to low and let simmer while dough cooks.
- Add cheeses to a bowl and toss to combine.
- Once the pizza dough is completed as listed in the recipe below, start building the pizzas.
- Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Evenly sprinkle with 2 cups of cheese mixture. Layer with a single layer of pepperoni then add half of the poblano slices. Sprinkle with ½ cup of cheese mixtures. Repeat on second pizza. Place in oven and cook for 10 minutes. Remove and let cook for 5 minutes before cutting.
Thin Crust Pizza Dough
Ingredients
- 2 tbsp Yeast instant
- ⅓ cup Oil
- 1½ cup Warm Water
- 2 tbsp Sugar
- 2 tsp Salt
- 4½ cups Flour
Instructions
- Prepare all of the ingredients
- In a large bowl, combine warm water, yeast, sugar, salt, and oil. Let sit to activate for about 10 minutes. Yeast should become foamy.
- Add flour to activated yeast mixture. Stir together until a sticky dough forms. Cover with plastic wrap and allow to proof for about an hour (until dough has doubled in size)
- Preheat oven to 425degF.
- Once risen, split into two equal halves. Add one half of dough to floured surface and use a rolling pin to press out into ¼-in thick in the shape of the baking sheet. Move to parchment paper covered baking sheet. Spray with cooking oil.
- Bake for 8 minutes.
- Continue to pizza recipe directions.
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We love home made pizza but I’ve never heard of poblano peppers before, we don’t have a special name for them here but the closest I can find is just large green peppers. Thanks for linking up to Raisie Bay’s Kitchen, I’m featuring your post this week.
While green bell peppers would be great on a pizza, too, it is not a poblano pepper. Sometimes, they are called poblano chilies, ancho chilies (though that is technically the dried version), and even pasilla peppers (which is actually something else entirely but the mistake is commonly made).