Try This Awesome Pizza with Red Pepper Sauce Recipe

Updated: January 14, 2024 by Olivia Mittak | Leave a comment

What toppings do you usually get on your pizza? If you like to get red peppers on your pie, then this recipe will definitely become a favorite. Even if red peppers are not commonly a choice of yours, you will still enjoy this recipe. The pepper taste in the sauce is subtler than the taste of actual peppers on top of a pizza.

It's truly amazing how much flavor red peppers alone can add to a dish. In addition to peppers, garlic, cumin seeds, and onions add additional taste. This is definitely not a recipe that will taste bland or boring! Pizza is supposed to be an indulgent food, so it's important that it tastes as good as possible.

You won't need to spend too much time in the kitchen to make this pizza. Many cooks worry that making pizza requires a lot of skill and effort. In reality, recipes like this one can help you make an amazing pizza without being a pro chef.

Novices will appreciate this recipe's simple, straightforward instructions. Even pros won't mind tackling an easy recipe! If you want to introduce your kids to the idea of making their own pizza, this recipe is a great way to do that. Have your children give you a hand, and talk to them about the process of making pizza.

Pizza with Red Pepper Sauce

Ingredients:

Nonstick cooking spray
2 medium sweet red peppers
1 Anaheim pepper
1 tablespoon olive oil
1 clove garlic, cut up
½ teaspoon salt
½ teaspoon crushed cumin seeds
1 12-inch Italian bread shell
6 ounces coarsely shredded deli-roasted or rotisserie chicken (about 2 cups)
2 green onions, sliced
2 ounces crumbled or shredded queso fresco and/or Monterey Jack cheese (about ½ cup)
2 tablespoons dairy sour cream
¼ cup fresh cilantro leaves
1 small avocado, halved, seeded, peeled, and thinly sliced (optional)
1 serrano pepper or jalapeno pepper, thinly sliced (optional)

1. Line a baking sheet with foil; lightly coat foil with nonstick cooking spray. Set baking sheet aside. Cut sweet peppers and Anaheim pepper in half lengthwise. Remove seeds and membranes. Place pepper halves cut side down on prepared baking sheet. Roast in a 425° oven for 20 minutes or until skins are blistered. Wrap pepper halves in foil; let stand for 10 minutes to steam. Peel and discard pepper skins. Coarsely chop peppers.

2. In a blender container or food processor bowl combine peppers, oil, garlic, salt, and cumin seeds. Cover and blend or process until smooth. (Store sauce in a covered container in the refrigerator for up to 10 days.)

3. Place bread shell on a preheated baking stone or 12-inch pizza pan. Spread with the red pepper sauce. Bake in the 425° oven for 5 minutes. Top with chicken, green onions, and cheese. Bake 5 minutes more. Top with sour cream, cilantro, and, if desired, avocado and sliced pepper.