Description

This recipe guides you through making a delicious, customizable homemade pizza, perfect for a bustling family dinner or a quick weeknight meal. It features a chewy crust, a roasted red pepper tomato sauce, and is finished with a vibrant Zhug drizzle.

Ingredients

Scale

2.75 cups (350 g) ’00’ pizza flour or strong bread flour
1.125 cups (250 ml) warm water (38-43C / 100-110F)
2.25 teaspoons (7 g) active dry yeast
1.25 teaspoons (7 g) fine sea salt
1 tablespoon (15 ml) olive oil, plus extra for bowl
2 large red bell peppers (about 400 g total)
1 cup (240 g) crushed tomatoes (from can)
1 clove garlic, minced (for sauce)
1 teaspoon (5 ml) olive oil (for sauce)
0.5 teaspoon (2.5 ml) dried oregano
0.5 teaspoon (2.5 ml) fine sea salt (for sauce)
0.25 teaspoon (1.25 ml) black pepper (for sauce)
5.3 ounces (150 g) microbial rennet mozzarella, shredded
2.8 ounces (80 g) microbial rennet feta cheese, crumbled
0.5 small red onion, very thinly sliced (optional)
1 bunch (about 30 g / 1 oz) fresh cilantro, tough stems removed (for Zhug)
0.5 bunch (about 15 g / 0.5 oz) fresh parsley, tough stems removed (for Zhug)
1–2 small green chili peppers (e.g., serrano or small jalapeño), seeded and roughly chopped (for Zhug)
2 cloves garlic, peeled (for Zhug)
2 teaspoons (10 ml) ground cumin (for Zhug)
1 teaspoon (5 ml) ground coriander (for Zhug)
0.5 teaspoon (2.5 ml) fine sea salt (for Zhug)
0.25 cup (60 ml) extra virgin olive oil (for Zhug)
1 tablespoon (15 ml) cold water (for Zhug)
Fresh mint leaves, a few small sprigs (for garnish)

Instructions

Prepare Dough: Combine 1.125 cups warm water (38-43C / 100-110F) and 2.25 teaspoons active dry yeast; stand 5 minutes until foamy. Add 2.75 cups flour, 1.25 teaspoons salt, 1 tablespoon olive oil. Mix until a shaggy dough forms.
Knead and Rise Dough: Knead dough 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover. Let rise in a warm spot 1-1.5 hours until doubled and light.
Roast Peppers and Make Sauce: Preheat oven 200C (400F). Roast whole red bell peppers 20-25 minutes until blistered. Steam, peel, deseed, and chop; reserve half. Blend the remaining peppers with 1 cup crushed tomatoes, 1 minced garlic clove, 1 teaspoon olive oil, 0.5 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper for a smooth sauce.
Prepare Zhug Drizzle: Combine 1 bunch cilantro, 0.5 bunch parsley, 1-2 green chili peppers, 2 peeled garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon salt, 0.25 cup extra virgin olive oil, and 1 tablespoon cold water in a food processor. Pulse until a vibrant, coarse sauce forms.
Preheat Oven and Stone: Preheat oven 250C (480F) with a pizza stone or steel on the middle rack for at least 45 minutes to ensure a super crispy crust.
Shape Crust and Top: Punch down the dough and divide it (this recipe makes one pizza). Stretch one portion to a 30 cm (12-inch) circle. Spread half of the red pepper sauce, leaving a border. Sprinkle with shredded mozzarella and crumbled feta. Arrange the reserved roasted peppers and optional red onion. (If dough resists stretching, let it rest 5-10 minutes for easier shaping.)
Bake Pizza: Transfer the pizza to the preheated stone or steel. Bake 10-14 minutes, rotating halfway, until the crust is golden, cheese is bubbly and melted, and edges are charred.
Garnish and Serve: Transfer the baked pizza to a board. Drizzle generously with the vibrant green Zhug. Scatter fresh mint leaves. Slice into 8 wedges and serve warm for a delightful family dinner.

Notes

For an extra crispy crust, brush the edges lightly with olive oil before baking for a golden finish. For a lighter, healthier homemade pizza, use less cheese and load up on fresh, colorful vegetables like spinach or mushrooms. Do not overload the pizza with too many toppings, as this can make the center soggy and prevent even cooking. Ensure your oven is truly hot before baking; a cold oven leads to a soft crust. This recipe is adaptable to Gluten-Free using a gluten-free flour blend, and Vegan using dairy-free cheese alternatives.

Prep Time: 60 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Baking, Roasting
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 slice (approx. 180 g)
Calories: 340 calories
Sugar: 2 g
Sodium: 750 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 9 mg

Keywords: homemade pizza, family dinner, weeknight meal, easy pizza, crispy crust, roasted red pepper, Zhug, mozzarella, feta, customizable, baking