I have made pizza with pepper paste several times, especially when I wanted something quick but with homemade dough. It's a simple recipe that doesn't involve complicated toppings. An unusual ingredient is the oats in the crust, but they don't affect the taste – they just help with the texture. With just a few basic ingredients, you get a hearty pizza with a soft, slightly dense crust and a generous layer of cheese. For someone who cooks at home, the steps are quite straightforward.
Quick Info
Total Time: about 45-50 minutes
Preparation Time: 20-25 minutes (including rising)
Baking Time: 20-25 minutes
Servings: 2-3 large
Difficulty: easy
Recipe Type: quick dinner, homemade pizza
Ingredients
300 g flour type 650 (freshly sifted)
30 g oats
2 tablespoons pepper paste
salt, to taste
1 packet of yeast (usually 7 g, dry)
a little sugar (to activate the yeast)
2 eggs
200 ml warm water (in two batches)
3 tablespoons oil
1 teaspoon dried celery leaves
1 tablespoon crushed flaxseeds
3 tablespoons tomato paste
150 g grated cheese (divided: 75 g for the initial layer, the rest for the final layer)
a few black olives
a few cherry tomatoes (for serving)
dried dill (for sprinkling at the end)
dried basil (for the pizza, before baking)
Instructions
1. In a small bowl, mix the packet of yeast with salt and a little sugar. Gently rub them together until the yeast becomes liquid or semi-liquid. Add a little warm water and a bit of flour, mix, and let it sit to rise for about 5-10 minutes.
2. In a large bowl, sift the flour. Make a well in the center and pour in the yeast mixture prepared earlier.
3. Over the flour and yeast, add the oats, eggs, and the two tablespoons of pepper paste. Mix the ingredients to combine.
4. Gradually add the remaining warm water while incorporating the rest of the flour. Add the crushed flaxseeds and dried celery leaves.
5. Knead the dough. When it starts to come together, add 3 tablespoons of oil, one at a time. Knead until you have a soft, slightly elastic dough. It should not completely detach from your hands, but it shouldn't be sticky like a sweet dough. If needed, sprinkle a little more flour.
6. Place the dough directly in the baking tray (lined with parchment paper or just greased with a little oil, if you prefer). Flatten it with your hands, pressing gently until you achieve a somewhat even thickness, about the size of a pinky finger.
7. Spread the entire surface of the dough with the three tablespoons of tomato paste using a brush or the back of a spoon.
8. Sprinkle half of the grated cheese (about 75 g) evenly on top.
9. Place black olives here and there, to taste. Sprinkle dried basil on top.
10. Place the tray in the preheated oven at 175 degrees Celsius, on the middle rack. Bake for 20 minutes (maybe 23, depending on the oven). The crust should have risen and not be wet on the surface, and the cheese should be visibly melted.
11. Remove the tray from the oven, sprinkle the remaining grated cheese while the pizza is still hot. Turn off the heat but leave the pizza in the warm oven for a few minutes to let the cheese melt on top.
12. Slice and serve while hot, topped with sliced cherry tomatoes and a sprinkle of dried dill.
Why I make the recipe often
I like it because it doesn't require complicated techniques, the ingredients are easy to find, and I can adapt it based on what I have in the fridge. The crust turns out denser than a classic one, but filling, and holds the toppings well. The oats don't change the flavor but help with the consistency. It's ideal when I don't feel like making a pizza with too many steps.
Tips and Variations
Tips
You can make the dough directly in the tray; it doesn't need a long rise. If you want a thinner crust, use a larger tray or stretch the dough more.
It's important that the water is just warm, not hot, otherwise, you risk killing the yeast.
Use spicy or sweet pepper paste, according to your preference.
Substitutions
You can make it without eggs if you want a vegan crust, but it might turn out a little denser and you'll need to compensate with a bit of water.
Instead of pepper paste, you can use roasted pepper puree or, at a pinch, a tablespoon of well-drained pepper from ajvar.
You can use another type of grated cheese, as long as it melts well.
Variations
If you like, you can add thinly sliced onions or bell pepper rings before baking, along with the cheese.
For more flavor, sprinkle a little garlic powder on the dough before adding the tomato paste.
Add a few fresh parsley or oregano leaves when serving.
Serving Ideas
It’s best served fresh and warm, with cold cherry tomatoes on top.
You can serve it with a little sour cream or yogurt on the side, if you like.
For dinner, a slice of pizza and a simple salad is enough.
Frequently Asked Questions
1. Do I really need eggs in the dough?
No, but without them, the crust will be denser. You can compensate with a little extra water or plant-based yogurt if you don’t want to use eggs.
2. Can I let the dough rise longer?
You can, but it’s not essential. The dough rises sufficiently with the short rise in the recipe because it has eggs and yeast.
3. Can I make pizza without pepper paste?
Yes, you can omit it, but you will miss that slightly sweet, spicy flavor. The pepper paste is the ingredient that gives the crust its personality.
4. Can I use another type of flour?
You can also use flour type 000 or 550, but the crust will turn out a bit finer. You will need to adjust the amount of water.
5. Is it mandatory to divide the cheese into two batches?
Yes, if you want the crust not to dry out too much while baking and to have a layer of melted cheese on top at the end.
Nutritional Values
The values are estimated for one serving, with a pizza divided into three:
Calories: approximately 380-420 kcal per serving
Protein: 18-20 g
Carbohydrates: 42-46 g
Fats: 15-17 g
It depends on how much cheese and oil you use exactly. The oats and eggs add a little protein. It’s not a diet pizza, but it’s more nourishing than many options from pizzerias.
Storage and Reheating
The best result is when eaten immediately after baking. If there are leftovers, you can store slices in the fridge in a container for up to 2 days. When reheating, use a covered skillet or the oven, not the microwave, to avoid making the crust too soft. I don’t recommend freezing it, as the texture won’t hold up the same.
Quick Info
Total Time: about 45-50 minutes
Preparation Time: 20-25 minutes (including rising)
Baking Time: 20-25 minutes
Servings: 2-3 large
Difficulty: easy
Recipe Type: quick dinner, homemade pizza
Ingredients
300 g flour type 650 (freshly sifted)
30 g oats
2 tablespoons pepper paste
salt, to taste
1 packet of yeast (usually 7 g, dry)
a little sugar (to activate the yeast)
2 eggs
200 ml warm water (in two batches)
3 tablespoons oil
1 teaspoon dried celery leaves
1 tablespoon crushed flaxseeds
3 tablespoons tomato paste
150 g grated cheese (divided: 75 g for the initial layer, the rest for the final layer)
a few black olives
a few cherry tomatoes (for serving)
dried dill (for sprinkling at the end)
dried basil (for the pizza, before baking)
Instructions
1. In a small bowl, mix the packet of yeast with salt and a little sugar. Gently rub them together until the yeast becomes liquid or semi-liquid. Add a little warm water and a bit of flour, mix, and let it sit to rise for about 5-10 minutes.
2. In a large bowl, sift the flour. Make a well in the center and pour in the yeast mixture prepared earlier.
3. Over the flour and yeast, add the oats, eggs, and the two tablespoons of pepper paste. Mix the ingredients to combine.
4. Gradually add the remaining warm water while incorporating the rest of the flour. Add the crushed flaxseeds and dried celery leaves.
5. Knead the dough. When it starts to come together, add 3 tablespoons of oil, one at a time. Knead until you have a soft, slightly elastic dough. It should not completely detach from your hands, but it shouldn't be sticky like a sweet dough. If needed, sprinkle a little more flour.
6. Place the dough directly in the baking tray (lined with parchment paper or just greased with a little oil, if you prefer). Flatten it with your hands, pressing gently until you achieve a somewhat even thickness, about the size of a pinky finger.
7. Spread the entire surface of the dough with the three tablespoons of tomato paste using a brush or the back of a spoon.
8. Sprinkle half of the grated cheese (about 75 g) evenly on top.
9. Place black olives here and there, to taste. Sprinkle dried basil on top.
10. Place the tray in the preheated oven at 175 degrees Celsius, on the middle rack. Bake for 20 minutes (maybe 23, depending on the oven). The crust should have risen and not be wet on the surface, and the cheese should be visibly melted.
11. Remove the tray from the oven, sprinkle the remaining grated cheese while the pizza is still hot. Turn off the heat but leave the pizza in the warm oven for a few minutes to let the cheese melt on top.
12. Slice and serve while hot, topped with sliced cherry tomatoes and a sprinkle of dried dill.
Why I make the recipe often
I like it because it doesn't require complicated techniques, the ingredients are easy to find, and I can adapt it based on what I have in the fridge. The crust turns out denser than a classic one, but filling, and holds the toppings well. The oats don't change the flavor but help with the consistency. It's ideal when I don't feel like making a pizza with too many steps.
Tips and Variations
Tips
You can make the dough directly in the tray; it doesn't need a long rise. If you want a thinner crust, use a larger tray or stretch the dough more.
It's important that the water is just warm, not hot, otherwise, you risk killing the yeast.
Use spicy or sweet pepper paste, according to your preference.
Substitutions
You can make it without eggs if you want a vegan crust, but it might turn out a little denser and you'll need to compensate with a bit of water.
Instead of pepper paste, you can use roasted pepper puree or, at a pinch, a tablespoon of well-drained pepper from ajvar.
You can use another type of grated cheese, as long as it melts well.
Variations
If you like, you can add thinly sliced onions or bell pepper rings before baking, along with the cheese.
For more flavor, sprinkle a little garlic powder on the dough before adding the tomato paste.
Add a few fresh parsley or oregano leaves when serving.
Serving Ideas
It’s best served fresh and warm, with cold cherry tomatoes on top.
You can serve it with a little sour cream or yogurt on the side, if you like.
For dinner, a slice of pizza and a simple salad is enough.
Frequently Asked Questions
1. Do I really need eggs in the dough?
No, but without them, the crust will be denser. You can compensate with a little extra water or plant-based yogurt if you don’t want to use eggs.
2. Can I let the dough rise longer?
You can, but it’s not essential. The dough rises sufficiently with the short rise in the recipe because it has eggs and yeast.
3. Can I make pizza without pepper paste?
Yes, you can omit it, but you will miss that slightly sweet, spicy flavor. The pepper paste is the ingredient that gives the crust its personality.
4. Can I use another type of flour?
You can also use flour type 000 or 550, but the crust will turn out a bit finer. You will need to adjust the amount of water.
5. Is it mandatory to divide the cheese into two batches?
Yes, if you want the crust not to dry out too much while baking and to have a layer of melted cheese on top at the end.
Nutritional Values
The values are estimated for one serving, with a pizza divided into three:
Calories: approximately 380-420 kcal per serving
Protein: 18-20 g
Carbohydrates: 42-46 g
Fats: 15-17 g
It depends on how much cheese and oil you use exactly. The oats and eggs add a little protein. It’s not a diet pizza, but it’s more nourishing than many options from pizzerias.
Storage and Reheating
The best result is when eaten immediately after baking. If there are leftovers, you can store slices in the fridge in a container for up to 2 days. When reheating, use a covered skillet or the oven, not the microwave, to avoid making the crust too soft. I don’t recommend freezing it, as the texture won’t hold up the same.