This Peperonata Pizza is a quick and easy homemade pizza recipe especially if you already followed the instructions in my earlier post about making the dough and freezing for later use. All you need to do is put it in the refrigerator in the morning and use in the evening.

Don’t have any leftover dough? No problem. I have a quick and healthy pizza dough that can be ready in 1 hour. You might also want to check out my how to make a pizza post for some pizza-making basics. You won’t get the benefit of mixing flours and proofing your dough for a long time, but you’ll still have a delicious dinner.

I love Peperonata Pizza because it is quick and easy to make, but it does not sacrifice on taste.  You can easily stock up on flour and rapid rise yeast. If you enjoy your pizza without cheese, welcome to my world! If you want some cheese on peperonata pizza, please go for it. Either way, you go, you will be pleased. You choose how many more calories you want to add. The basic homemade pizza recipe does not need any cheese.

You should also check out my other Italian recipes such as my Tagliatelle and Milanese Sauce. My Ratatouille Bake is also an excellent weeknight option.


5 from 2 votes
homemade pizza recipe
Peperonata Pizza
Prep Time
1 hr 15 mins
Cook Time
1 hr
Total Time
2 hrs 15 mins

A nutritious vegetarian option, ideal as a low-fat main course. 

Course: Main Course
Cuisine: Italian
Servings: 2 large pizzas
Calories: 965 kcal
  • 1 onion sliced
  • 2 tbsp olive oil extra virgin
  • 2 large red and yellow bell peppers seeded and sliced
  • 1 garlic clove crushed
  • 14 oz can tomatoes
  • 8 black olives pitted and halved
  • salt and ground black pepper
  1. To make the dough, sift the flour and salt into a bowl and stir in the yeast. Stir in just enough warm water to mix to a soft dough.

  2. Knead for 5 minutes until smooth. Cover and leave in a warm place for about 1 hour, or until doubled in size.

  3. To make the topping, fry the onion in the oil until soft, then stir in the peppers, garlic, and tomatoes. Cover and simmer for 30 minutes, until no free liquid remains. Season to taste. 

  4. Preheat the oven to 450°F. Divide the dough in half and press out each piece on a lightly oiled baking sheet to an 11 inch round, turning up the edges slightly. 

  5. Spread over the topping, dot with olives and bake for 15-20 minutes, until golden. Serve hot or cold with salad. 

Recipe Notes

Make your peperonata topping a day ahead to save 30 minutes. 

You can also swap this pizza dough for leftover pizza dough in your freezer.