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Imagine pulling a piping hot slice of cheesy capsicum pizza from the oven as the cheese stretches and the scent of roasted peppers fills your kitchen. This homemade pizza recipe delivers a crisp crust, tangy tomato sauce, melty mozzarella, and vibrant bell peppers in every bite, making it perfect for family pizza night or a cozy weekend treat.
The first time I tried this pizza, the aroma was so inviting that my family waited in the kitchen for it to finish baking. Now it is our favorite way to start the weekend.
What You’ll Need in Your Kitchen
- All purpose flour: gives the crust its classic chewy base Look for unbleached flour for better flavor
- Instant yeast: ensures a quick rise Always check the expiry date for best results
- Olive oil: adds richness to both dough and sauce Use a fruity extra virgin variety for best taste
- Fresh garlic: boosts the tomato sauce with depth Plump cloves without blemishes work best
- Canned tomato puree: provides a tangy rich sauce Go for a brand with only tomatoes and salt for clean flavor
- Mozzarella cheese: creates that signature gooey topping Whole milk mozzarella melts best
- Bell peppers or capsicum: add sweetness and color Choose firm shiny ones in any color you love
- Onions: for extra bite Thinly sliced red or yellow onions are perfect
- Dried oregano and basil: brighten the sauce and add that pizzeria aroma Crush the herbs lightly in your palm before adding
How to Make It Like a Pro
- Proof the Yeast:
- In a mixing bowl combine warm water and sugar then sprinkle in the yeast. Wait about five minutes until the mixture looks foamy and smells yeasty—this proves the yeast is active and your dough will rise beautifully
- Mix and Knead the Dough:
- To the yeast mixture add flour salt and olive oil. Mix until a rough dough forms then transfer to a floured surface and knead by hand for eight to ten minutes. The dough should become smooth and elastic which helps develop the perfect chewy texture
- Let the Dough Rise:
- Place the dough in a lightly oiled bowl then cover with a damp towel. Set it somewhere warm and let it rise for about an hour. It should double in size and feel pillowy beneath your fingertips
- Make the Tomato Sauce:
- Heat olive oil over medium heat in a saucepan. Add minced garlic and cook gently for two minutes until the fragrance fills your kitchen. Stir in tomato puree dried herbs chili flakes salt and pepper. Simmer uncovered for fifteen minutes stirring occasionally until thick and deep red
- Shape and Assemble the Pizza:
- Roll the risen dough into a thin circle on a floured counter. Place it on a pizza stone or baking tray. Spread the sauce evenly leaving a border for the crust. Scatter mozzarella cheese to the edges then layer on sliced peppers and onions. Finish with a sprinkle of herbs
- Bake and Serve:
- Slide the pizza into a preheated oven at four seventy five degrees Fahrenheit or two forty five Celsius. Bake for ten to twelve minutes until the crust turns golden and cheese is bubbling. Slice immediately for the best cheese pull effect
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I always find myself sneaking extra slices of bell pepper onto the pizza for color and crunch. One time my cousin and I even ended up in a friendly competition over who could get the cheesiest slice—the laughter and gooey mess made it unforgettable.
Keep It Fresh and Delicious
Store unopened leftovers in an airtight container in the fridge and reheat in the oven for maximum crispiness. To avoid soggy crust let the pizza cool a few minutes on a wire rack before serving. Garnish with fresh basil leaves just before eating for an extra pop of freshness.
Genius Ingredient Swaps
Try smoked cheddar or fontina along with mozzarella for richer flavor. No tomato puree on hand Use crushed tomatoes with a pinch of sugar for the sauce. Mix in roasted corn or black olives for a twist on tradition. Kids love adding cherry tomatoes or even pineapple for their own toppings.
Plating Like a Chef
Serve each slice on a simple white plate to make the colors and cheese stand out. Sprinkle a pinch of flaky sea salt over the cheese before serving for a gourmet touch. Add a small dish of chili oil or garlic butter on the side so everyone can dip their crusts like pros.
The Story Behind the Bite
This recipe started as a rainy day experiment and quickly became a family favorite. We all take turns choosing new topping combinations but the classic cheesy capsicum version remains undefeated on movie nights. Sharing a homemade pizza made from scratch always brings everyone to the table with smiles.
Recipe FAQs
- → How can I make the dough soft and airy?
Ensure the yeast is activated in warm water and give the dough ample time to rise until doubled in size for a soft, light texture.
- → Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the crust will be denser and have a nuttier flavor compared to traditional dough.
- → Which cheeses work best for the topping?
Shredded mozzarella melts beautifully, but you can also combine mozzarella with a little cheddar for extra flavor.
- → How can I ensure the capsicum stays crisp yet cooked?
Slice bell peppers thinly and layer them over the cheese before baking to keep them colorful and slightly crunchy.
- → What is the ideal baking temperature for a crisp crust?
Bake in a preheated oven at 475°F (245°C) for a golden, crisp crust and bubbling cheese.