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PEPPADEW® Peppers Recipe

Pepper and PEPPADEW® Pizza Recipe


Garlic Herb Pizza Dough:
1 1/3 cups (320 ml) lukewarm water
2 teaspoons active dry yeast
2 cups (8 ounces) whole wheat flour
2 cups (8 1/2 ounces) all purpose flour
1 large or 2 small cloves garlic
1 Tbsp Penzey’s Pasta Sprinkle or other Italian seasoning combination
2 Tbsp olive oil
1 teaspoon kosher salt

Olive oil
1/4 of a sliced yellow bell pepper
1/4 of a sliced orange bell pepper
1/4 cup diced PEPPADEW® peppers
1 1/2 cups Four Cheese Italian shredded cheese or the shredded pizza cheese blend you like
Salt and freshly ground black pepper

Additional Info
  • Serves 4-6


Making the dough:
Place water and yeast in the bowl of a stand mixer and allow yeast to soften a few minutes while you get the other ingredients out. If you do not have a stand mixer but do have a bread machine, put the ingredients in the pan and follow the manufacturer’s instructions for a dough cycle. Dump the rest of the ingredients into the bowl, and mix on low speed with paddle attachment for 1-2 minutes until barely combined. Scrape down the bowl with a spatula, then crank the speed up to medium for 3-5 minutes until the dough gets that smooth blended look. Transfer dough to an oiled bowl or oiled zip top bag and store in fridge up to 3 days or freeze up to 3 months.

Preheat oven to 425 degrees Fahrenheit. Use a pizza stone if you have one. Preheat the pizza stone or use a cookie sheet if you don’t. On an oiled piece of parchment paper, stretch out the dough in the shape you feel like. Brush the crust with olive oil, then top with the pepper slices and PEPPADEW® pepper bits. Scatter cheese across the top. Slide the parchment paper and crust into the preheated oven and bake for 5-8 minutes. Then shimmy the parchment out from underneath the crust, and bake an additional 3-5 minutes, until the shredded cheese (veggie) pizza is bubbly.

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