Spicy Veggie Pizza with Corn, Peppers and Jalapeño
This vegetarian pizza piles a homemade crust with colorful vegetables and gets its kick from fresh jalapeño and red pepper flakes. It is a fun family dinner or a good choice for pizza night with friends.
Preparation Steps
Stir the yeast and sugar into the warm water and let it stand for 5 minutes, until foamy.
Combine the flour and salt in a large bowl, add the yeast mixture and olive oil, and stir until a shaggy dough forms. Knead on a floured surface for 5 to 7 minutes, until smooth and elastic.
Place the dough in an oiled bowl, cover and leave it in a warm spot for about 1 hour, until doubled in size.
Heat the oven to 475°F (245°C), with a pizza stone inside if you have one.
Roll or stretch the dough to your preferred thickness and set it on a pizza pan or a sheet of parchment. Spread the sauce over it, leaving a border, and sprinkle on half the mozzarella.
Scatter the corn, peppers, onion, olives, tomatoes and jalapeño over the top and finish with the remaining mozzarella.
Bake for 12 to 15 minutes, until the crust is golden underneath and the cheese is bubbling with a few brown spots.
Sprinkle with red pepper flakes and fresh basil, let it rest for 2 minutes, then slice.
Tips & Variations
- Pat the corn and tomatoes dry before adding them so the center of the pizza does not turn soggy.
- Remove the jalapeño seeds for a milder pizza, or add sliced mushrooms or spinach.
- Wrap leftover slices and refrigerate for up to 3 days. Reheat in a hot skillet or oven until the cheese melts and the slice is hot throughout.
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