Pepper, Olive, and Manchego Pizza
A Spanish-inspired Manchego pizza topped with super-easy marinara, sliced olives, mini sweet peppers, and slivered almonds.
Makes: 1 (12-inch) pizza
- 1 (14- to 16-ounce) ball pizza dough
- 2/3 cup super-easy marinara sauce
- 4 or 5 mini sweet peppers seeded and sliced into thin rounds
- 1/3 cup pitted green olives sliced
- 4 ounces Manchego cheese shredded
- kosher salt and freshly ground black pepper
- extra-virgin olive oil
- 2 tablespoons slivered almonds
Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border around the edges. Scatter on the sliced peppers, olives, and Manchego. Season with a pinch or two of salt and a few grinds of pepper.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven, then drizzle it with olive oil, top with the slivered almonds, and season with a little more salt and pepper. Wait about 5 minutes before slicing and serving.