Pepper and Onion Thin Crust Pizza

pepper and onion thin crust pizza

Over the past few weeks, our Langwater Farm CSA has delivered some humungous green peppers!  Putting these green beauties to good use, we had peppers in our omelettes, peppers in our salads and peppers for a bedtime snack.  So, I'm down to my last pepper and inspiration strikes....recreate one of my favorite pizzas, Lynwood Cafe's bar classic.  What could be better than a classic bar pizza combo-green peppers with raw onions, all chopped up and loaded on top.  I decided to "keep it healthy" by rolling out a 150-gram dough for a thin crust.

Do yourself a favor this summer, pick up some local green peppers and be blown away by what you can create! 

Green Pepper and Onion Thin Crust Pizza

thin crust pizza dough
peppers and onion thin crust pizza


1 pizza dough 150 grams

75 grams (2.5 oz.) tomato sauce

100 grams (3 oz.) green peppers, chopped

100 grams (3 oz.) chopped onion

75 grams (2.5 oz) shredded fontina cheese


1. Preheat your oven to 500 F with your Baking Steel on your top rack for 1 hour.

2. Roll out your dough to about 1/4" thickness.  Shape doesn't matter, just roll it thin.  Place on a pizza peel dusted with semolina or flour. Switch oven to broil.

3. Distribute the sauce all over the top, then place shredded cheese and onions and peppers.  Launch on to your Baking Steel.

4. Cook for two minutes, open oven and rotate 180 degrees and switch oven back to bake or convection bake if available...Remove.

5. Take a picture, slice and serve.  



thin crust pizza
thin crust, pepper and onion pizza
green pepper
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