Late summer reaps a kaleidoscope of peppers. It’s impossible not to scoop up armfuls of chile peppers with myriad shapes and a rainbow of colors. Some are sweet, some are fiery, and all are rich sources of vitamins A and C, folic acid, potassium, and fiber, with the added benefit of beta-carotene in the red and orange varieties.
Many recipes specify a certain type of pepper, often the ubiquitous bell pepper, but when it’s the height of pepper season, I opt for combining a variety in one dish, bringing a balance of heat, sweetness, flavor, and color.
Homemade pizza is a great way to show off a fresh and feisty chile pepper combination. On this white (no tomato sauce) pizza, I’ve combined four distinctive peppers that are in season.
Highly decorative Jimmy Nardello chile peppers are long, slender, and gnarly with a mild fruity flavor.
Hatch chile peppers are a seasonal specialty, prolific from August through September. They are earthy and buttery in flavor and slightly smoky when roasted. If Hatch chiles are unavailable, mild Anaheim peppers are a good substitute.
Poblano chile peppers are the fresh version of dried ancho peppers. When fresh, they are relatively mild and earthy with a bite, and are great for roasting.
Calabrian chiles are small, bright red peppers, round or conical in shape, with a moderately high heat level. They are available fresh and are also sold jarred in the Italian or condiment section of your grocery store. They make an excellent garnish with a kick of heat.
Feel free to mix and match your own combination of peppers, depending on taste and availability, but try to include a colorful range of sweet to hot for the most flavorful result.
- 4 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- Salt
- 1/2 head small cauliflower, florets broken into bite-size pieces, about 1 1/2 cups
- 3 assorted chile peppers, such as Jimmy Nardello, Hatch and Poblano, thinly sliced
- Freshly ground black pepper
- 1 pound fresh pizza dough
- 1/2 teaspoon red chile flakes, or more to taste
- 1/4 cup plus 1/2 cup loosely packed finely grated Pecorino Romano cheese
- 8 ounces fresh buffalo mozzarella (1 ovalini or 8 ciliegine balls), thinly sliced or shredded
- 2 Calabrian chiles, thinly sliced (or 2 tablespoons chopped jarred Calabrian chiles)
- 1/2 cup pitted green olives, such as Castelvetrano or Picholine, coarsely chopped
- 1 teaspoon finely grated lemon zest
Whisk 3 tablespoons olive oil, the garlic, and a pinch of salt in a small bowl.
Toss the cauliflower and sliced peppers with the remaining 1 tablespoon olive oil in a medium bowl. Lightly season with salt and black pepper and toss again.
Roll out or stretch the pizza dough to your desired shape and thickness on parchment paper. I prefer to stretch my dough thin in a large rectangular shape.
Lightly brush the dough with the garlic oil, leaving a 3/4-inch border clear around the edges. Sprinkle the red chile flakes and 1/4 cup pecorino cheese over the dough. Spread the cauliflower and peppers over the crust, keeping the border clear.
Arrange the mozzarella over the pizza, gently nestling around and over the vegetables. Scatter the Calabrian chilies and green olives over the top and sprinkle the remaining pecorino cheese over the pizza.
Slide the pizza onto the preheated pizza stone. Bake until the cauliflower is tinged, the crust is golden brown and crisp, and the cheese is melted, 13 to 15 minutes, depending on the size and thickness of the crust.
Transfer the pizza to a cutting board and immediately brush the crust with some of the garlic oil. Drizzle any remaining oil over the pizza. Sprinkle the lemon zest and black pepper over the pizza. Let stand 5 minutes before cutting into serving pieces.
