Recipe courtesy of Rock'n Dough Pizza Co.

Jalapestroni Pizza

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 pizza
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1 pound homemade or store-bought pizza dough, at room temperature

All-purpose flour or cornmeal, for dusting

1 cup Pesto Sauce, recipe follows

2 to 3 cups shredded mozzarella 

About 40 slices pepperoni 

1 jalapeno pepper, sliced 

1 pinch dried oregano 

1 pinch Parmesan 

Pesto Sauce:

2 cups tightly packed fresh basil leaves

3/4 cup extra-virgin olive oil 

1/4 cup pine nuts 

1 pinch salt 

1 pinch pepper 

3 cloves garlic 

1/2 cup Parmesan 


Special equipment:
pizza peel pizza stone
  1. Roll out the dough on a lightly floured surface to a 14-inch circle.
  2. Preheat the oven to 500 degrees F with a pizza stone on the lowest shelf. Lightly dust a pizza peel with flour and place the pizza crust onto the peel.
  3. Spoon the Pesto Sauce onto the center of the crust and spread evenly over the crust with a spatula, leaving 1 inch of the outer crust unsauced. Scatter the mozzarella evenly over the pesto sauce base. Layer the pepperoni slices over the mozzarella layer. Add the jalapeno slices to the pizza.
  4. Slide the pizza onto the pizza stone and bake until the crust is crisp and the cheese is melted, about 10 minutes.
  5. Remove from the oven, and sprinkle the oregano and Parmesan over the top of the pizza. Cut into pieces and serve.

Pesto Sauce:

  1. Place the basil, oil, pine nuts, salt, pepper and garlic into a food processor. Blend on medium until the sauce is fairly smooth. Transfer the basil mixture into a bowl, add the Parmesan and mix well.