Shishito Pepper & Onion Pizza

with Creamy Tomato Sauce

40 MIN

4 Servings

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From the Test Kitchen

A rich tomato sauce made with classic Italian herbs and spices (like oregano, dried sage, and more) and creamy mascarpone cheese creates a vibrant base for verdant shishito peppers and red onion.

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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

22 oz Pizza Dough
6 oz Shishito Peppers
1 8-Ounce Can Tomato Sauce
1 Red Onion
2 cloves Garlic
2 Romaine Lettuce Hearts
1 oz Pitted Niçoise Olives
2 Tbsps Mascarpone Cheese
¼ cup Mayonnaise
¼ cup Grated Parmesan Cheese
1 Tbsp Rice Vinegar
½ lb Fresh Mozzarella Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Combine in a bowl; add a drizzle of olive oil and season with salt and pepper. Toss to coat.

2 Make the creamy tomato sauce:

In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in the mascarpone and half the garlic paste. Taste, then season with salt and pepper if desired.

3 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the creamy tomato sauce onto the prepared dough. Evenly top with the seasoned peppers and onion and mozzarella (tearing into small pieces before adding); season with salt and pepper. Bake 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

4 Make the salad:

Meanwhile, roughly chop the lettuce and olives. In a large bowl, whisk together the mayonnaise, vinegar, parmesan, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Just before serving, add the chopped lettuce and olives to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired.