Pepperoni and Roasted Jalapeno Pesto Pan Pizza Bliss

Enjoy the bold flavors of a Pepperoni and Roasted Jalapeno Pesto Pan Pizza, perfect for weeknight dinners with easy prep.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

Cooling Time 5

Total Time 42

Servings: 4 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Pizza Base

1 package Store-bought pizza dough Feel free to make your own if you’re up for it.
1 pan Detroit-style anodized baking pan A regular half baking sheet works too.

Topping

1 cup Roasted jalapeno pesto Substitute with mild pesto if you prefer less heat.
8 ounces Pepperoni Opt for turkey pepperoni for a lighter option.
2 cups Cheese (mozzarella or blend) A mix of your favorite cheeses can enhance taste.

Optional Add-Ons

1 cup Fresh vegetables Bell peppers, onions, or spinach can add freshness.
1 tablespoon Herbs (basil or oregano) Sprinkle on top before baking for extra flavor.

Equipment

Detroit-style anodized baking pan
Oven
spatula

Method

Step-by-Step Instructions

Preheat your oven to 475°F (245°C) and grease the Detroit-style anodized baking pan.
Gently stretch the store-bought pizza dough to fit the greased pan, pressing it slightly up the sides.
Spread roasted jalapeno pesto evenly over the stretched dough with a spoon or spatula.
Sprinkle pepperoni slices evenly on top of the pesto.
Carefully place the pan in the preheated oven and bake for 18 to 22 minutes until crust is golden and cheese bubbles.
Remove the pan from the oven, let cool for a few minutes, then slice and serve hot.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 34gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 680mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Pizza is best enjoyed fresh but can be stored. Follow storage tips for best results.

Tried this recipe?

Let us know how it was!