This Pepperoncini and Onion Pizza is one of my absolute favorites that I make nearly every week. It's a simple red sauce pizza topped with melty mozzarella cheese, sharp onions, bright and brine-y pepperoncini, and delicious garlic. It's a unique pizza topping pairing that you'll wish you tried sooner!
This pepperoncini and onion vegetarian pizza is inspired by one of my favorites - a homemade Roberta's pizza: the Lil Stinker. It's a simple pizza made with onions and garlic; two of my favorite vegetarian pizza toppings because they pack so much flavor.
- Pizza dough: Just a basic pizza dough. Frozen, store-bought, or homemade. Whichever you prefer (or have time for).
- Tomato sauce: A simple jarred pizza or marinara sauce works perfectly here!
- Mozzarella cheese: Pre-shredded mozzarella is great or you can use fresh and shred it yourself, or even do slices of fresh.
- Pepperoncini: Jarred pepperoncini! Either whole or sliced is fine, we're going to chop it.
- Red onion: Halved and then sliced thin. You could also use yellow onion.
- Garlic: Loads of it! Measure with your heart. Chopped or sliced both work.
- Olive oil: For drizzling on the crust to help it get nice and golden.
- Parmesan cheese: A nice salty kick when the pizza comes out of the oven.
Step by step instructions
Prep: Slice the onion, and chop the pepperoncini and garlic.
1. Roll and oil the dough. Roll out your dough to about 12" all around. If it's not a perfect circle that's completely fine. Transfer it to your baking sheet (lined with parchment) or pizza stone and brush the olive oil from crust to crust.
2. Add sauce. Evenly spread the tomato sauce leaving ½" of the crust around the edges.
3. Add toppings. Evenly sprinkle the mozzarella cheese on top of the sauce. Then follow with the onions, pepperoncini, and garlic.
4. Bake. Bake in a 425℉ oven for 12-15 minutes until the crust is golden and the cheese is melted and bubbly. Finish with parmesan cheese and fresh oregano (optional) when it comes out of the oven.
Tips and tricks
Making this pepperoncini and onion pizza is pretty much a no brainer, but the below tips and tricks will help make sure it goes off without a hitch.
- Trader Joe's pizza dough is a great pre-made option if you have a store nearby.
- Make sure the dough is at room temperature before you roll it out. This will help make sure it's easy to stretch. If you notice it keeps shrinking back together, let it sit at room temp for a bit longer before continuing.
- To roll out the dough use your hands (stretching it with your fingers), a rolling pin, or even a wine bottle.
- If you can't find pizza dough at the supermarket, try your local pizza place and see if they sell it.
- Sprinkle some flour down before you try to roll out the dough so it doesn't stick.
- Don't skip brushing olive oil on the dough - it'll help the crust brown and get crispy.
Cut into slices and store in an air-tight container in the fridge.
Place on a baking sheet and bake at 350℉ until warmed through (roughly 10-15 minutes).
Pepperoncinis are a type of pepper that originated in Northern Europe and are a combination of sweet and heat. They're typically sold as a vibrant lighter shade of green, although if kept on the vine longer they turn red. They are more mild than a jalapeño or even a poblano, but you'll still taste a little kick.
Pepperoncini have a hint of heat and banana peppers are mild.
More pizza recipes
Pepperoncini and Onion Vegetarian Pizza
- 1 ball pizza dough
- ¾ cup tomato sauce
- 1 cup shredded mozzarella cheese
- 4 cloves garlic minced
- ½ small red onion thinly sliced
- ¼ cup pepperoncini chopped
- ½ cup parmesan cheese
- 1 tablespoon fresh oregano (optional)
- Preheat oven to 425℉
- On a floured surface roll out your dough to about 12" all around. If it's not a perfect circle that's completely fine. Transfer it to your baking sheet (lined with parchment) or pizza stone and brush the olive oil from crust to crust.
- Evenly spread the tomato sauce leaving ½" of the crust bare around the edges.
- Evenly sprinkle the mozzarella cheese on top of the sauce. Then follow with the onions, pepperoncini, and garlic.
- Bake for 12-15 minutes until the crust is golden and the cheese is melted, bubbly, and lightly golden brown.
- Top the finished pizza with the parmesan and (optional) fresh oregano.
Elizabeth Van Lierde
This sounds amazing!! I want a slice!! Or two!! 🙂
Thank you! I ate the whole thing!! 🙂