This pizza is a spicy, cheesy, and utterly delicious treat with fresh dough, fiery Calabrian chili paste, sweet roasted red peppers, and a melty blend of Italian cheeses. The sesame-topped crust adds a delightful crunch and nutty flavor that makes every slice irresistible. This pizza is quickly becoming one of my favorites — there’s never enough to go around!
A Bit of Background
Growing up, my dad made pizzas on weekends, usually using pre-baked whole wheat crusts like Boboli. His toppings were simple: olive oil, lots of cheese, red bell peppers, pepperoni, and chili flakes for heat. While different from my homemade pizzas today, I loved his version dearly.
Now, with fresh dough and a few tweaks, I’ve taken his inspiration and kicked it up a notch. This pizza brings the perfect balance of spicy, sweet, salty, and cheesy flavors — better than ever!
Dough and Prep Tips
I usually make my own dough (recipe from the HBH Every Day cookbook), but feel free to use your favorite store-bought dough. Trader Joe’s and Whole Foods have great options.
Make sure your dough is at room temperature to make shaping easier. Roll or stretch it out to about a 10-12 inch thin circle.
Building the Pizza
- Preheat your oven to 450°F (230°C).
- Brush the dough lightly with olive oil and sprinkle sesame seeds over the crust for a toasty, nutty finish.
- Spread a generous layer of your favorite marinara sauce—Rao’s Marinara is my go-to.
- Add 2 tablespoons of crushed Calabrian chili paste for heat. (If you don’t have fresh Calabrian chilies, chili flakes work in a pinch.)
- Layer on sweet roasted red peppers that have been drained and sliced.
- Drizzle 2 teaspoons of fish sauce over the top—don’t skip this! It adds an incredible umami depth without any fishy taste.
- Sprinkle dried oregano for an herby note.
- Top with a mix of shredded mozzarella and provolone cheese, about ¾ cup each.
Baking and Finishing
Bake the pizza for 10-15 minutes until the crust is golden and the cheese is bubbly and slightly browned. When it’s out of the oven, add a little extra dried oregano and a drizzle of honey on top to balance the spice with sweetness.
Slice, serve, and enjoy every last bite!
Extras and Variations
- Add pepperoni for a meaty twist.
- Try different cheeses like fontina or asiago for unique flavors.
- Experiment with other toppings like olives or mushrooms.
- Serve with a side salad or garlic knots for a full meal.
Other Favorite Pizza Recipes
- Pull Apart Roasted Garlic Pizza Dip Sliders
- Pesto Pizza with Feta Stuffed Crust
- Sheet Pan Buffalo Chicken Pizza
- Pesto Potato Burrata Pizza with Spicy Arugula
Ingredients
- 1/3 to 1/2 pound pizza dough ball
- Sesame seeds for sprinkling
- 1/3 cup marinara sauce
- 2 tbsp crushed Calabrian chili paste
- 1 jar (16 oz) roasted red peppers, drained and sliced
- 2 tsp fish sauce
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
- 1 tsp dried oregano
- Honey for drizzling
Instructions
- Preheat oven to 450°F (230°C).
- On a floured surface, stretch dough to a 10-12 inch circle. Place on a baking sheet. Brush with olive oil and sprinkle with sesame seeds.
- Spread marinara sauce over dough, then the chili paste. Top with roasted red peppers, fish sauce, and oregano.
- Sprinkle cheeses evenly.
- Bake 10-15 minutes until crust is golden and cheese bubbles.
- Remove, top with oregano and a drizzle of honey. Slice and serve!