detroit-style roasted red pepper tomato pizza
Alright, fuq the post-holiday healthy hullabaloo, we’re darting the opposite direction today with a richly flavored, indulgent, outlandishly delicious Detroit-style pizza.
Some nights you just need a plate of cheesy excellence to mellow out the mood. I shied away from pizzas for awhile because I just couldn’t think of a fun option to share despite the bevvy of summer produce tossed at me from every which direction.
If I were a pizza, I might be a Detroit-style one. Totally excessive with a hearty personality and a cheesy sense of humor. Perfect characterization. This variety of pizza stems from our northern peninsular pal and traditionally bakes up in an industrial metal pan. Thick dough, sauce poured in stripes, cheese that spills over the edges and crisps up the perimeter of the crust, and usually pepperoni on top. Oily and fabulous.
Since we don’t do meat here, I swapped out the pepperonis for red peppers and dusted the whole affair with a savory herb blend and briney olives to kick up the profile. This pizza has a little technique, but I assure you once you have your ducks in a row, it’s easy as, well, pie.
The Fixins
Use homemade or store bought pizza dough. I myself shortcutted and picked up a blob at my local grocery store, which makes pretty dope dough to be honest. Make sure it’s at room temperature when you start working, and keep in mind the prep time goes up if you’re whipping up your own.
Generously oil a Detroit-style pizza pan (if you have one) or a 9x 13 inch cake pan (which I used). Spread the dough from corner to corner and let rest in its oil bath for 30 minutes. While it does, chop up some olives, mix up a fragrant herb blend, and slice up a big red pepper. Love having everything ready so I’m not caught by surprise when it’s time to start assembling.
The herb mixture is pretty customizable, but I love basil and fennel at the very least, and a pinch of red pepper flakes to heat. I also added chives, dill, and minced garlic.
The olives are certainly a deviation for the standard formula – well, I guess this whole thing is, honestly, but the texture and salty, brined flavor kicks up the pizza significantly. Definitely recommend you use them if you love olives as much as I do.
Pie Day
Seriously, should’ve thought of this on Pi Day back in March. Fuck.
Once the dough has sat by itself for 30 minutes (sounds sad), layer the ingredients on the pizza as follows…First, the olives, then half of the sliced red pepper. Pour the sauce – again, homemade or store bought marinara are fine – in a vertical stripe pattern down the dough, then dust the herbs overtop. Spread some cubed mozzarella and white cheddar so it reaches all corners and edges of the pizza, then sprinkle on tomatoes, the rest of the red pepper, and the remaining herbs.
Depending on how hearty your cake pan is, you can bake the pizza as high as 500 degrees or, as I did, 450. My cake pan isn’t meant for temperatures above 450 and I wasn’t keen on anything exploding or, more realistically, warping beyond repair. Bake the pizza until the visible gooeyness inspires drool to trickle unannounced down your face.
That was gross. What the hell, self. Killing the vibe here.
I serve the pizza dressed with fresh basil leaves and not much else. A few cracks of freshly ground pepper are wonderful too. Please don’t ruin it with ranch dressing, and if you do, for the love of God don’t tell me.
Honestly, one of my favorite pizzas yet. A simple green salad and a robust red wine are my recommendations for completing the meal. In fact, I think wine might be required for this one.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Some of my go-to pizzas:
Garden Greens and Goat Cheese Pizza
Sheetpan Pesto Spinach and Artichoke Cheese Pizza
detroit-style roasted red pepper tomato pizza
Ingredients
- 1 lb pizza dough, homemade or store bought
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
- 1 tsp dried fennel seeds
- 1/4 tsp red pepper flakes
- 2 cloves garlic, minced
- 1/2 cup kalamata olives, halved
- 1 1/2 cups marinara sauce
- 1 cup cherry tomatoes
- 1 red pepper, thinly sliced
- 1 1/2 cups mozzarella, cubed
- 1 cup white cheddar cheese, cubed
- fresh basil, for serving
Instructions
- Preheat oven to 450 degrees.
- Coat a 9 x 13 inch cake pan, or Detroit-style pizza pan if you have one, with the olive oil. Spread the pizza dough from edge to edge. Cover and let rest 30 minutes at room temperature.
- Toss together the basil, chives, dill, fennel, red pepper flakes, garlic, and a big pinch of salt and pepper.
- Layer the olives on the bottom of the pizza dough, then arrange half of the red pepper strips. Pour the sauce in vertical lines down the dough. Sprinkle on half of the herbs, then spread the cheese cubes, tomatoes, and remaining red pepper strips. Finish with the rest of the herbs.
- Bake for 12-15 minutes until the cheese is melted and the tomatoes have begun to burst. Serve hot with lots of fresh basil.
