Sun-Dried Tomato & Pepper Pizza Recipe – Easy Homemade Dough

Last Updated on 4 months by Neha Deshmukh

Sun-Dried Tomato & Pepper Pizza Recipe – Easy Homemade Dough

Hey everyone! If you’re anything like me, sometimes you just need a really good pizza. But ordering in gets old (and expensive!), so I started perfecting my own homemade version. This Sun-Dried Tomato & Pepper Pizza is a current favorite – the dough is surprisingly easy, and the toppings are a delicious mix of sweet, tangy, and just a little bit spicy. Trust me, once you try this, you’ll be hooked! It serves 2, takes about 40 minutes total, and is totally beginner-friendly.

Why You’ll Love This Recipe

This isn’t your average pizza recipe. The slow fermentation of the dough (thanks to that 24-hour chill!) gives it an incredible texture – chewy, slightly tangy, and seriously satisfying. Plus, the combination of sun-dried tomatoes, peppers, and a little kick from the mayonnaise pepper sauce is just chef’s kiss. It’s a fun recipe to make, and even more fun to share!

Ingredients

Here’s what you’ll need to make this amazing pizza:

• 2 cups (250g) bread flour
• 1 cup (240ml) warm water
• 2 teaspoons (7g) active dry yeast
• 2 teaspoons (8g) powdered sugar
• ¼ teaspoon (1.5g) salt
• 1-2 tablespoons (15-30ml) olive oil
• ¼ cup (60ml) pizza sauce
• 1 ¼ cups (150g) grated mozzarella cheese
• 2 mozzarella slices
• 10-12 red bell pepper slices
• ¼ cup (30g) sweet corn kernels
• 1 red onion, sliced
• 1-3 pickled yellow pepper slices
• 5-6 sun-dried tomatoes
• 1 cup (60g) fresh arugula
• ½ cup (120ml) mayonnaise pepper sauce

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this pizza, so here are my tips:

• Bread Flour: Don’t skimp here! Bread flour has a higher protein content than all-purpose, which means a chewier, more structured crust. It really makes a difference.
• Active Dry Yeast: Make sure your yeast is fresh! If it doesn’t foam up when you mix it with warm water and sugar, it’s probably time to get a new batch.
• Mayonnaise Pepper Sauce: This is a bit of a wildcard, I know! It’s a creamy, spicy sauce popular in India, often used as a dip or spread. You can find it at most Indian grocery stores, or even online. It adds a unique flavor that really elevates the pizza.
• Pickled Yellow Peppers: These add a lovely tang and sweetness. If you can’t find them, banana peppers are a good substitute.
• Sun-Dried Tomatoes: I prefer oil-packed sun-dried tomatoes for the best flavor and texture. Pat them dry before adding them to the pizza.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dough started. In a bowl, combine the warm water, yeast, and powdered sugar. Give it a gentle stir and let it sit for about 10 minutes, until it gets nice and foamy. This means the yeast is alive and kicking!
2. In a large bowl, whisk together the bread flour and salt. Add the foamy yeast mixture and olive oil.
3. Now, the fun part – kneading! Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. It should spring back when you poke it.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover it and let it rise in a warm place for about an hour, or until doubled in size.
5. Once risen, gently punch down the dough and divide it into two equal balls. Cover and refrigerate for at least 24 hours. This slow fermentation is key for flavor and texture.
6. When you’re ready to bake, preheat your oven to 325°F/175°C. Roll out one ball of dough on a floured surface to your desired shape.
7. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle with grated mozzarella, then layer on the mozzarella slices, bell peppers, corn, red onion, pickled peppers, and sun-dried tomatoes.
8. Bake on the middle rack for 25-30 minutes, until the cheese is melted and bubbly. For a crispier crust, transfer the pizza to the lower rack for the last 5-7 minutes.
9. Remove from the oven and top with fresh arugula and a generous drizzle of mayonnaise pepper sauce. Slice and serve immediately!

Expert Tips

• Don’t overwork the dough! Over-kneading can result in a tough crust.
• A pizza stone or baking steel will give you an even crispier crust.
• If you don’t have a pizza peel, you can build the pizza on a piece of parchment paper and transfer it to the oven that way.

Variations

• Vegan Adaptations: Use vegan mozzarella and ensure your pizza sauce and mayonnaise pepper sauce are vegan-friendly.
• Gluten-Free Adaptations: Use a gluten-free bread flour blend. You may need to adjust the amount of water slightly.
• Spice Level Adjustments: Add a pinch of red pepper flakes to the sauce or use a spicier mayonnaise pepper sauce. My friend, Priya, loves to add a finely chopped green chili!
• Festival/Game Day Adaptations: Make mini pizzas on naan bread for easy snacking. My family loves this for Diwali!

Serving Suggestions

This pizza is fantastic on its own, but a simple side salad with a light vinaigrette would be a perfect accompaniment. A cold glass of lemonade or iced tea also goes really well.

Storage Instructions

Leftover pizza is best enjoyed immediately, but you can store it in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for the best results.

FAQs

• What type of flour is best for pizza dough? Bread flour is ideal because of its higher protein content, but all-purpose flour can be used in a pinch.
• Can I make the dough ahead of time? Absolutely! The 24-hour cold fermentation actually improves the flavor and texture.
• What is mayonnaise pepper sauce and where can I find it? It’s a creamy, spicy Indian condiment. Look for it at Indian grocery stores or online.
• Can I use fresh tomatoes instead of sun-dried tomatoes? You can, but the flavor will be different. If using fresh tomatoes, roast them first to concentrate their flavor.
• How can I adjust the spice level of this pizza? Use more or less mayonnaise pepper sauce, or add a pinch of red pepper flakes to the sauce.