detroit-style roasted red pepper tomato pizza
Crispy, cheesy, messy, delightful, with bright summer tomatoes, tender red peppers, and a thick pillowy crust nodding to the upper Midwest classic.
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.