Smoked Mozzarella Jalapeno Pizza
A delicious spicy, smoky, vegetarian pizza to spice up your Pizza Friday.
Servings: 4
Calories: 345kcal
Ingredients
- 1 recipe pizza dough 8 oz for 2 10 in pizzas * see below
- 15 oz can of San Marzano whole tomatoes * or use your favorite pizza sauce
- ½ ball fresh mozzarella
- 6 oz smoked mozzarella, shredded
- 1 jalapeno, sliced
- ¼ cup pickled jalapenos, drained * or more if you prefer
- fresh basil
Instructions
- Bring pizza dough to room temp, if refrigerated. Cut into two balls, form into as thin of a crust as you can manage. Let rest for a few minutes. Here is an video/article that I follow to stretch out the dough.Place pizza stones in oven and preheat oven to 475 F (if you don’t have pizza stones, use upside down sheet pans but don’t preheat them).Put the drained can of tomatoes in a bowl and use an immersion blender to blend (or blitz in a food processor, or finely chop and mush a little with flat edge of knife). Drain tomatoes of extra water. Add salt and pepper to taste. Or use your favorite canned tomato sauce.If baking on an upside down sheet pan, put dough on pans sprinkled with cornmeal first. If using a pizza peel, sprinkle with cornmeal and place dough on peel before adding toppings. Top each pizza lightly with tomato sauce. Add shredded smoked mozzarella. Add torn or sliced fresh mozzarella. Top with sliced jalapenos and pickled jalapenos. Slide pizza in oven onto pizza stones, or place pans in oven.Bake about 10 minutes, or until brown and bubbling. Remove from oven, place on cutting board. Top with fresh basil, slice and enjoy!
Notes
Sourdough Pizza Dough
Pizza Dough