roasted red peppers
no yeast pizza crustno yeast pizza crust

Fresh basil and red peppers scream summer and homemade pizza to me. Crisp and flavourful, this tastes more like a thin crust flatbread pizza than a heavy doughy version. We loved it and devoured it sitting outside eating it right out of the oven. My recipe for roasted red pepper basil pizza is below, but any ingredients you have on hand would be lovely. This pizza takes less than an hour – and on a Friday or Saturday night most take out pizza takes that long. Makes two 12 inch round pizzas to feed four.

no yeast pizza crust topped with roasted red peppers and basil

Ingredients for roasted red peppers:
3 red peppers
Slice peppers in half and remove seeds and stem. Roast cut side down on a parchment paper lined baking sheet at 400 degrees for 25-30 mins. Skins should be slightly blackened. Let cool and remove skins and tear into long strips.

Ingredients for pizza toppings:
2/3 of a ball of good quality mozzarella (half for each pizza)
20 ripe cherry tomatoes sliced in half (half for each pizza)
red peppers from recipe above
salt and pepper
drizzle olive oil
handful of fresh basil leaves to top pizza after cooking

Ingredients for no yeast pizza crust:
2 and 1/2 cups flour
2 tsp baking powder
1 tsp white sugar or honey
1 tsp combined of Italian spices (basil, oregano, garlic)
2 tsp salt
2 tbsp olive oil
3/4 – 1 cup water

Preheat oven to 425 degrees. Combine all ingredients and kneed for one minute. Easier to do if you coat your hands with a little olive oil! If dough feels dry add another drizzle of olive oil. Top dough with a slightly damp kitchen towel or plastic wrap and let rest on the counter for ten minutes while you prep the toppings. After resting divide into two balls and roll out onto parchment paper sprinkled with flour with rolling pin, gently stretching as you go. Top pizza with a light drizzle of olive oil and then the tomatoes, peppers, salt and pepper to taste and cheese. Lift up parchment paper and bake on a cookie sheet 15-18 minutes or until cheese is bubbly and bottom of crust brown. I baked each one individually. Can also use a pizza stone already preheated in the oven. Enjoy!

 

2 Comments on no yeast pizza crust

  1. Sondra
    February 20, 2016 at 3:55 pm (1 year ago)

    Hi! This looks awesome! What kind of flour did you use to make the crust? Do you think this would work with almond or quinoa flour? Looking forward to your response. Thanks!

    Reply
  2. Rachel @ http://friendlyfoodsnobs.com/
    February 20, 2016 at 9:48 pm (1 year ago)

    Hi Sondra! I use regular flour for this recipe usually. But if making GF I would use half chickpea and half white rice flour. Enjoy!!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *