Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 1/2 cup (120 ml) tomato passata or smooth crushed tomatoes
- 1 small garlic clove, finely grated
- 1 tbsp extra-virgin olive oil (plus 1 tbsp for drizzling)
- 1/4 tsp sugar, 1/4 tsp fine sea salt, pinch black pepper
- 3/4 tsp dried oregano (1/4 tsp for sauce, 1/2 tsp for topping)
- 6 oz (170 g) low-moisture mozzarella, shredded
- 3 oz (85 g) spicy capocollo, thinly sliced
- 1/2 cup (75 g) roasted red peppers, drained and sliced
- Optional: 2 tbsp grated Parmesan, fresh basil, red pepper flakes
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 20–30 minutes.
- 2. Stir together tomato passata, garlic, 1 tbsp olive oil, sugar, salt, pepper, and 1/4 tsp oregano.
- 3. Pat roasted peppers dry, slice into strips, shred mozzarella, and separate capocollo slices.
- 4. On a floured surface, stretch dough into a 12-inch circle and transfer to parchment.
- 5. Spread sauce in a thin layer, top with mozzarella, capocollo, and roasted peppers. Sprinkle remaining oregano.
- 6. Slide pizza (on parchment) onto hot stone/sheet and bake 8–12 minutes, until crust is deep golden with charred spots and cheese is bubbling.
- 7. Drizzle with a little olive oil, add Parmesan, basil, and red pepper flakes if using. Rest 2 minutes, slice, and serve.
Why You’ll Love This Recipe
- Perfect balance of spicy, smoky capocollo with sweet roasted red peppers and creamy mozzarella.
- Simple, pantry-friendly tomato base that keeps the flavors clean and bold.
- Restaurant-style pizza texture at home using just a hot oven and a basic stone or baking sheet.
- Easy to customize for different heat levels and cheeses, without complicated techniques.
Grocery List
- Produce: Garlic, roasted red peppers (jarred or deli), optional fresh basil.
- Dairy: Low-moisture mozzarella cheese, optional Parmesan.
- Pantry: Pizza dough (store-bought or homemade ingredients), tomato passata or crushed tomatoes, extra-virgin olive oil, sugar, dried oregano, fine sea salt, black pepper, optional red pepper flakes.
Full Ingredients
For the Pizza Base
- 1 lb (450 g) pizza dough, at room temperature for at least 45–60 minutes
- All-purpose flour or fine semolina, for dusting the work surface
For the Simple Tomato Sauce
- 1/2 cup (120 ml) tomato passata or very finely crushed canned tomatoes
- 1 small garlic clove, finely grated or minced
- 1 tbsp extra-virgin olive oil
- 1/4 tsp granulated sugar
- 1/4 tsp fine sea salt
- Pinch freshly ground black pepper
- 1/4 tsp dried oregano
For the Toppings
- 6 oz (170 g) low-moisture mozzarella cheese, shredded
- 3 oz (85 g) spicy capocollo, very thinly sliced (about 10–12 slices)
- 1/2 cup (75 g) roasted red peppers, drained very well and cut into thin strips
- 1/2 tsp dried oregano, for sprinkling on top
- 1 tbsp extra-virgin olive oil, for drizzling before or after baking
- 2 tbsp (about 10 g) finely grated Parmesan cheese (optional, for finishing)
Optional Finishing Touches
- Fresh basil leaves, torn
- Crushed red pepper flakes, to taste
- Flaky sea salt, to taste
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Your Baking Surface
Place a pizza stone or a heavy, inverted rimmed baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C), or as hot as it will safely go. Let the stone or baking sheet heat for at least 20–30 minutes so it is thoroughly hot; this is key for a crisp, well-browned crust.
While the oven heats, tear off a piece of parchment paper slightly larger than your intended pizza. You will build the pizza on this parchment to make it easier to transfer to the hot stone or pan.
Step 2: Make the Quick Tomato Sauce
In a small bowl, combine the tomato passata, garlic, 1 tbsp olive oil, sugar, sea salt, black pepper, and 1/4 tsp dried oregano. Stir until everything is evenly mixed. Taste and adjust the seasoning; you want the sauce to be bright and lightly seasoned, not overly salty or sweet.
Set the sauce aside. It will thicken very slightly as it sits, which helps prevent a soggy crust.
Step 3: Prep the Toppings
Drain the roasted red peppers well. Pat them dry thoroughly with paper towels to remove excess moisture, then slice them into thin strips if they are not already sliced. This step is important, as too much liquid from the peppers can make the center of the pizza soggy.
Shred the mozzarella cheese (if not pre-shredded) and separate the slices of capocollo so they are easy to grab when you top the pizza. Have the additional oregano, olive oil, and Parmesan (if using) nearby so you can assemble quickly once the dough is shaped.
Step 4: Stretch the Dough
Lightly flour your work surface and your hands. Place the room-temperature pizza dough on the counter and gently press it into a small disk with your fingertips, keeping a slightly thicker edge for the crust. Working from the center out, gently stretch the dough into a roughly 12-inch (30 cm) circle. Avoid using a rolling pin, which can push out the air and make the crust dense.
Once the dough is evenly stretched, carefully transfer it onto the prepared parchment paper. If the dough springs back, let it rest for 5 minutes and stretch again. Aim for an even thickness with a thicker outer ring for a nice, puffy rim.
Step 5: Add the Sauce and Toppings
Spread a thin layer of the prepared tomato sauce over the dough, leaving a 1/2-inch (1.25 cm) border around the edges for the crust. You may not need all of the sauce; use just enough to lightly coat the surface without pooling.
Sprinkle the shredded mozzarella evenly over the sauced dough. Arrange the capocollo slices over the cheese so they are lightly overlapping in some places and spread out in others; they will shrink slightly as they cook. Scatter the roasted red pepper strips evenly across the pizza.
Finish by sprinkling the remaining 1/2 tsp dried oregano evenly over the top. Drizzle with about 1 tbsp olive oil in a thin stream. If you like, sprinkle on about 2 tbsp grated Parmesan for extra savoriness.
Step 6: Bake Until Bubbling and Charred at the Edges
Carefully slide the parchment with the assembled pizza onto a pizza peel or the back of a baking sheet. Open the oven and quickly slide the pizza (still on the parchment) onto the preheated stone or inverted baking sheet.
Bake for 8–12 minutes, rotating the pizza halfway through baking for even browning. The pizza is done when the crust is deeply golden with a few charred spots, the cheese is fully melted and bubbling, and the capocollo edges are slightly crisped. If you want extra browning, you can switch to the broiler for the last 30–60 seconds, watching very closely to avoid burning.
Step 7: Finish, Slice, and Serve
Using a peel or the back of a baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let it rest for 2–3 minutes; this helps the cheese set slightly so it does not slide off when cut.
Drizzle with a little more olive oil if desired. Add a sprinkle of Parmesan, torn fresh basil leaves, and a pinch of crushed red pepper flakes for extra heat. Cut into 4–6 slices and serve hot, enjoying the contrast of the spicy capocollo, sweet roasted peppers, creamy cheese, and fragrant oregano.
Pro Tips
- Let the dough warm up: Cold dough is difficult to stretch and tends to shrink back. Always let it rest at room temperature for 45–60 minutes before shaping.
- Get the oven really hot: A thoroughly preheated stone or baking sheet is essential for a crisp bottom crust, especially with juicy toppings like roasted peppers.
- Dry the peppers well: Excess liquid is the enemy of a crisp pizza. Press roasted peppers between paper towels before adding them.
- Do not overload with cheese or toppings: It is tempting, but too much will weigh down the dough and prevent it from puffing and crisping properly.
- Use good olive oil: A final drizzle of a flavorful extra-virgin olive oil adds aroma and ties together the tomato, capocollo, and roasted peppers beautifully.
Variations
- Milder version: Swap the spicy capocollo for a mild capocollo, soppressata, or even thinly sliced prosciutto for less heat but the same Italian deli vibe.
- Smoky cheese twist: Replace half of the mozzarella with smoked mozzarella or provolone to emphasize the roasted, smoky flavors of the peppers and cured meat.
- White pizza option: Skip the tomato sauce and brush the dough with 2 tbsp olive oil mixed with 1 grated garlic clove. Top with mozzarella, capocollo, roasted peppers, and finish with oregano and a squeeze of lemon after baking.
Storage & Make-Ahead
Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet or directly on the oven rack at 375°F (190°C) for about 8–10 minutes, or until hot and crisp again. For freezing, wrap individual slices tightly in foil or plastic wrap, then place in a freezer bag for up to 1 month. Reheat from frozen at 400°F (200°C) for about 15 minutes.
To get ahead, you can prepare the sauce and slice the roasted peppers up to 2 days in advance; store them in separate airtight containers in the fridge. Pizza dough can also be made the day before and refrigerated, then brought to room temperature before shaping. Assemble the pizza just before baking for the best texture.
Nutrition (per serving)
Approximate values per serving (1/4 of a 12-inch pizza): about 500 calories, 45 g carbohydrates, 24 g protein, 26 g fat, 9 g saturated fat, 1,000 mg sodium, 3 g fiber, and 6 g sugars. Actual values will vary based on specific brands of dough, cheese, and capocollo.
