Peperonata is a kind of fresh, healthier vegetable dish made with tomatoes, peppers, and onions. It is typically a Southern Italian vegetable mixture but eaten throughout Italy now. You can easily make this vegetarian pizza with variations in your own kitchen.


Make 2 large pizzas


Ingredients: I

Italian Peperonata Pizza Recipe

Plain flour, 450 g

Salt, a pinch

Easy-blend yeast, 1 sachet

Warm water, about 1 ½ cup


For Topping: Italian Peperonata Pizza Recipe

Can tomatoes, 400 g

Onion, sliced, 1

Olive oil, 2 tsp

Red pepper, seeded and sliced, 2 large

Yellow pepper, seeded and sliced, 2 large

Garlic clove, crushed, 1

Black olive, pitted and halved, 8

Salt and black pepper, to taste


Preparation Method:

Italian Peperonata Pizza Recipe

To make the dough, sift the flour and salt into a bowl and mix with the yeast. Add enough warm water to mix and make a soft dough.

Knead for 5 minutes until smooth. Cover and leave in a warm place for an hour or until it double the size.

To make the topping, fry the onions in the oil and make it soft then stir in the peppers, tomatoes, garlic. Cover and simmer for 30 minutes, until no liquid remains. Now add salt and black pepper as required taste.

Preheat the oven to 230° C. Divide the dough in half and press out each piece on a lightly oiled round baking plate of the baking sheet, make the edges slightly turned.

Spread over the topping, dot with olives and back for 15-20 minutes.

Italian Peperonata Pizza is ready. Serve hot or cold with salad.


Nutrition Notes:

Italian Peperonata Pizza Recipe

Per Portion:

Energy, 965 Kcals

Fat,  9.04 g

Saturated fat,  1.07 g

Cholesterol ,   0

Fibre, 14.51 g



Read: Roasted Vegetable Pizza Recipe