Pepper Pizza

Making a pizza at home is a relaxing time — the smell of baking dough, the gentle sizzle of cheese melting in the oven, and the satisfaction of pulling out a perfectly golden crust that’s all your own handiwork. One of my favourites to make when I’m in the mood for something vibrant, fresh, and full of colour is my Pepper Pizza. It’s a celebration of Mediterranean flavours — a cheerful combination of Mozzarella, black and green olives, red and green bell peppers, earthy mushrooms, and sun-dried tomatoes that come together in a beautiful harmony of taste and texture.

This isn’t a heavy, meat-laden pizza that leaves you ready for a nap. It’s light, bright, and full of life — a perfect balance between indulgent and wholesome. The base, whether you prefer to make it from scratch or use a ready-made dough, provides the canvas for the toppings to shine. Once rolled out, the pizza takes shape — not in perfect symmetry, but with those lovely rustic edges that remind you it’s homemade and made with care.

The first thing I like to do is spread a thin layer of rich tomato sauce, the kind with a touch of garlic and a hint of herbs. It’s the foundation that ties everything together. Then comes the cheese — slices or shreds of Mozzarella that promise that delightful stretch once baked. Mozzarella is the heart of this pizza. It’s mild, creamy, and perfectly melty, creating little pockets of gooey perfection that fuse all the toppings into one delicious layer.

Now, the real stars: the peppers. I use both red and green bell peppers for a balance of sweetness and subtle bitterness. The red peppers roast beautifully in the oven, turning tender and slightly caramelised around the edges, while the green ones keep their crunch and add a touch of sharpness. They bring colour to the pizza, transforming it into a mosaic of reds and greens that look almost too good to eat — almost.

Then there are the olives, both black and green, which lend that salty tang that cuts through the richness of the cheese. I scatter them across the surface, making sure each slice gets a mix of both. The mushrooms add an earthy note — a grounding flavour that complements the brighter ingredients — and the sun-dried tomatoes bring that wonderful chewy sweetness, a punch of concentrated tomato flavour that makes every bite more interesting than the last.

Once it’s all assembled, the pepper pizza goes into the oven and the magic begins. The cheese bubbles and browns just enough, the peppers soften, and the smell that fills the kitchen is the sort that makes everyone hover nearby, peeking through the oven door in anticipation. When it finally comes out, it’s a masterpiece — the crust golden and crisp, the toppings glistening under the melted cheese. A quick drizzle of olive oil before serving the pepper pizza brings out the Mediterranean character even more.

What I love most about this Pepper Pizza is its versatility. It’s as good served straight from the oven as it is cold the next day (if there’s any left, that is). It’s the sort of meal that works for a casual family dinner, a night in with friends, or even a quiet evening when you just want something homemade and comforting. You can make it as simple or as elaborate as you like, too — add a sprinkle of chilli flakes for a bit of heat, or perhaps some fresh basil for a fragrant finish.

There’s a certain joy in eating a slice that you’ve crafted yourself — one that’s covered with vibrant toppings, balanced flavours, and just the right amount of cheese. Every bite of this Pepper Pizza feels like a little celebration of fresh ingredients and good, honest cooking. It’s proof that sometimes the simplest things, when made with a bit of love and colour, can be the most satisfying.

So next time you’re in the mood for pizza, skip the takeaway. Gather your peppers, olives, and mushrooms, roll up your sleeves, and make this Pepper Pizza at home. You’ll find that the result isn’t just a meal — it’s a cheerful reminder of how much joy can come from the humble act of cooking.

Pepper Pizza

This vibrant homemade Pepper Pizza is topped with Mozzarella, olives, bell peppers, mushrooms, and sun-dried tomatoes for a deliciously colourful Mediterranean flavour. Pepper Pizza is light, cheesy, and full of fresh ingredients that make every slice irresistible.

4.98 from 35 votes

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Course: Main Dish, Snack

Cuisine: Italian

Keyword: Cheese, Dough, Mozzarella, Pepper Pizza, Pizza, Vegetables, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 slices

Calories: 253kcal

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Ingredients

 

MetricImperial

Base ingredients:

• ▢ 250 g plain flour
• ▢ 1 tsp instant yeast
• ▢ ½ tsp salt
• ▢ 1 tsp sugar
• ▢ 160 ml warm water
• ▢ 1 tbsp olive oil

Topping ingredients:

• ▢ 150 ml tomato sauce
• ▢ 200 g Mozzarella cheese shredded
• ▢ ½ large red bell pepper thinly sliced
• ▢ ½ large green bell pepper thinly sliced
• ▢ 75 g mushrooms sliced
• ▢ 8 medium black olives halved
• ▢ 8 medium green olives halved
• ▢ 5 medium sun-dried tomatoes chopped
• ▢ 1 tbsp olive oil for drizzling
• ▢ Fresh basil or oregano to garnish

Instructions

• In a large bowl, mix the flour, yeast, sugar, and salt. Add the warm water and olive oil, then mix until a dough forms. Knead on a floured surface for about 5–7 minutes until smooth and elastic.
  250 g plain flour, 1 tsp instant yeast, ½ tsp salt, 1 tsp sugar, 160 ml warm water, 1 tbsp olive oil
• Place in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
• Heat your oven to 220°C (425°F) and place a baking tray or pizza stone inside to warm.
• Punch down the risen dough and roll it out into a circle roughly 30 cm (12 inches) in diameter.
• Transfer it to a sheet of baking paper.
• Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
  150 ml tomato sauce
• Sprinkle half the Mozzarella over the sauce.
  200 g Mozzarella cheese
• Arrange the sliced red and green peppers, mushrooms, olives, and sun-dried tomatoes evenly over the pizza.
  ½ large red bell pepper, ½ large green bell pepper, 75 g mushrooms, 8 medium black olives, 8 medium green olives, 5 medium sun-dried tomatoes
• Top with the remaining Mozzarella.
• Carefully slide the pizza (with the baking paper) onto the preheated tray or stone.
• Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
• Remove from the oven, drizzle lightly with olive oil, and sprinkle with fresh basil or oregano if desired.
  1 tbsp olive oil, Fresh basil
• Slice the pepper pizza into 8 pieces and serve hot.

Notes

This Pepper Pizza is best enjoyed straight from the oven — crisp on the outside, gooey in the middle, and packed with colourful, Mediterranean-inspired toppings. Perfect for sharing, though you might just want to keep a few slices to yourself!

Nutrition

Calories: 253kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 524mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 654IU | Vitamin C: 23mg | Calcium: 142mg | Iron: 2mg