Quick Pesto Pizza Recipe – Red Onion & Bell Pepper Delight

Last Updated on 4 months by Neha Deshmukh

Quick Pesto Pizza Recipe – Red Onion & Bell Pepper Delight

Hey everyone! Sometimes, you just need pizza, right? But you don’t always want to spend hours making it. This quick pesto pizza with red onion and bell pepper is my go-to when those pizza cravings hit and I’m short on time. It’s seriously ready in under 25 minutes – from prep to that first delicious bite! I first made this when I was craving something fresh and flavorful, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average pizza. The vibrant pesto base, sweet red onion, and crisp bell pepper create a flavor combination that’s just… chef’s kiss. It’s quick, easy, and requires minimal ingredients. Plus, it’s a fantastic way to use up any leftover pesto you might have! Honestly, who doesn’t love a good, speedy pizza night?

Ingredients

Here’s what you’ll need to whip up this delightful pizza:

• 1 ball pizza dough (about 200-250g)
• 1/3 cup (approximately 80ml) pesto
• ¾ cup (approximately 150g) shredded mozzarella cheese
• ½ green bell pepper, diced
• 1 small red onion, thinly sliced
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Pizza Dough: You can absolutely use store-bought dough to save time. I often do! But if you’re feeling ambitious, homemade dough is always amazing. Look for a good quality dough – it makes all the difference.
• Pesto: Pesto is where you can really get creative. Traditional basil pesto is fantastic, but don’t be afraid to experiment! Sun-dried tomato pesto adds a lovely sweetness, and regional variations (like Sicilian pesto with almonds) are worth exploring.
• Mozzarella: Fresh mozzarella is lovely, but shredded works perfectly for convenience.
• Vegetables: Feel free to swap out the bell pepper for another color, or add other veggies you love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 500°F (260°C). It needs to be hot for a crispy crust.
2. Now, roll out your pizza dough into a roughly 10-inch circle. Don’t worry about making it perfect – rustic is charming!
3. Transfer the dough to a cornmeal-sprinkled pizza pan. The cornmeal helps prevent sticking and adds a nice texture. Give the dough a few pokes with a fork to prevent it from puffing up too much.
4. Spread the pesto evenly over the dough, leaving a little space around the edge for the crust.
5. Arrange the red onion rings and green bell pepper cubes on top of the pesto. Season with a little salt and pepper. Don’t be shy!
6. If you like a folded crust, gently fold the edges inwards. Then, sprinkle the shredded mozzarella cheese over the vegetables.
7. Bake for 5 minutes, then rotate the pan and bake for another 3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye on it – ovens vary!
8. Slice immediately and serve warm. Seriously, don’t wait!

Expert Tips

Here are a few things I’ve learned over the years:

• Hot Oven is Key: A super hot oven is crucial for a crispy crust.
• Don’t Overload: Too many toppings can make the pizza soggy.
• Cornmeal is Your Friend: It prevents sticking and adds texture.
• Rotate the Pan: This ensures even cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use your favorite dairy-free mozzarella alternative. There are some really good ones out there now! My friend, Priya, swears by the cashew-based mozzarella.
• Gluten-Free: Simply use a gluten-free pizza dough.
• Spice Level: Add a pinch of red pepper flakes for a little heat. My husband loves this!
• Quick Weeknight Version: Use a pre-made pizza crust. No shame in that!

Serving Suggestions

This pesto pizza is delicious on its own, but here are a few ideas to complete the meal:

• A simple green salad with a light vinaigrette.
• A side of roasted vegetables.
• A refreshing glass of iced tea or lemonade.

Storage Instructions

This pizza is best enjoyed fresh, but if you have leftovers (unlikely, I know!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for best results.

FAQs

Let’s answer some common questions:

• Is this pizza best served immediately? Absolutely! It’s at its crispiest and most delicious right out of the oven.
• Can I use a different type of cheese? Of course! Provolone, parmesan, or a blend of Italian cheeses would all be delicious.
• What if I don’t have a pizza pan? A baking sheet will work just fine. Just make sure to sprinkle it with cornmeal.
• Can I make the dough from scratch? Yes! There are tons of great pizza dough recipes online.
• How can I prevent a soggy pizza crust? Make sure your oven is hot, don’t overload the pizza with toppings, and use cornmeal on the pan.

Enjoy your homemade pesto pizza! I hope you love it as much as my family does. Let me know in the comments if you try it and what variations you come up with!