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+ servings

Four Pepper Pizza

This Four Pepper Pizza is perfect for a date night in! Garlicky homemade crust is adorned with sweet, briny, and spicy peppers + fresh buffalo mozzarella.
Course Main Course
Cuisine Italian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Killing Thyme


  • 1 DeLallo Italian Pizza Dough Kit or use your fave pizza dough recipe

Based on one 10" pizza

  • 1 TBSP olive oil optional; this is for garlic crust
  • Garlic salt optional; this is for garlic crust
  • 1/2-1 cup Pizza sauce
  • 8 oz fresh buffalo mozzarella sliced in 1/4-inch thick slices
  • 3 oz DeLallo Red Sweet Peppers sliced into long thin slices
  • 2 oz DeLallo Tri-Color Pepperazzi halved or quartered
  • 1 oz DeLallo Calabrian Peppers full or sliced
  • 1 oz DeLallo Hot Banana Pepper Rings
  • Fresh basil leaves for garnish
  • Cracked black pepper optional


Dough Prep

  • In a large bowl, combine the flour and yeast. Add 1 1/4 cups of lukewarm water. Stir with a fork until a shaggy dough begins to form.
  • Generously flour a clean surface, and transfer the dough onto it. Knead the dough by hand for about 3 minutes, or until the dough becomes soft and smooth.
  • Transfer the dough to a lightly oiled bowl. Cover it tightly with plastic wrap, and set aside to rise. This should only take 45 minutes. Once this is done, you can either get to pizza-making, or refrigerate the dough for use within 1-3 days.
  • Once the dough has risen, pre-heat the oven to 450 degrees F.
  • Divide the dough into 2 or 4 equal parts. Note that dividing the pizza in 2 will result in 2 thick-crusted 10" pizzas while dividing it into 4 will result in 4 thin-crusted 10" pizzas.
  • On a lightly oiled baking pan, start to form the pizza by hand. If using a pizza stone, make sure to sprinkle cornmeal over it so that the dough doesn't stick to the stone.

Pizza Assembly

  • For a garlicky crust, lightly brush the outer areas of the pizza (where the crust would be) with olive oil. Then, lightly sprinkle some garlic salt over the oiled parts of the crust. This step is optional.
  • Bit by bit, with a large spoon, ladle the sauce to the middle of the pizza and spread it out evenly over the dough. 
  • Add the slices of buffalo mozzarella followed by all the peppers. You can add some fresh basil leaves for garnish, and some cracked black pepper (optional).
  • Place in the oven and bake for 10-15 minutes, or until the crust is golden brown, cheese is melted, and toppings are cooked.


Depending on the moisture level of the fresh buffalo mozzarella, sometimes as it melts, it creates watery puddles on your pizza. This can be avoided by cutting your cheese in half and ringing it out in a cheesecloth to get rid of contained water. You could also use a "pressing" method by slicing the mozza, placing paper towels between the slices, and then placing something heavy like a can of soup over the sliced cheese for about 10 minutes. This will press any of the water out — exactly like we do with tofu.
If you didn't do any of those steps or find watery puddles on your pizza anyway, don't fret. Carefully and lightly dip a paper towel into the puddled areas to absorb the water. This works like a charm and you'll still end up with fab pizza.