Whole Wheat Roasted Red and Yellow Pepper Pizza

Sometimes you just need pizza.

You know what I’m saying?

I was feeling real pizza.

I needed a fluffy, doughy, slightly crunchy, whole wheat crust topped with heavenly fontina, savory garlic and sweet roasted peppers.

This pizza definitely didn’t disappoint.

Whole Wheat Roasted Red and Yellow Pepper Pizza

Yield: serves 3-4


pizza crust
2 1/4 tsp active dry yeast
3/4 cup warm water
1 cup whole wheat flour
3/4 cup all-purpose flour
1 Tbsp honey
1/2 Tbsp olive oil
1/2 tsp salt

pizza toppings
2 Tbsp olive oil, separated
2 shallots, diced
2 bell peppers (use red, orange, or yellow)
2 garlic cloves, finely minced
1 cup fresh spinach, loosely packed
6 ounces fontina cheese, freshly grated
2 ounces romano cheese, freshly grated


whole wheat pizza dough
Combine yeast and warm water in the bowl of an electric mixer.  Allow to sit until bubbly, 5-10 minutes.  To this mixture add both flours, honey, olive oil and salt.  Using a dough hook, combine all ingredients for 3 minutes on a low speed and then for 5 minutes over a medium-high speed.  If dough seems too sticky, add flour to the dough 1 Tbsp at a time.

Brush a second bowl with olive oil and place round dough ball into bowl, turning over once so dough gets evenly coated with oil.  Loosely cover with a damp cloth.  Allow to rise in a warm, dry place for 1 1/2 to 2 hours.

roasted peppers
Turn on the oven broiler.  Remove the stems and seeds from the bell peppers.  Slice the pepper into large strips, getting 5 strips from every bell pepper.  Arrange peppers on a baking sheet skin side up.  Place pepper in the oven until skin are black and charred.  This will take 8-12 minutes depending on your broiler.  Remove peppers from the oven and using a fork/kitchen tongs, immediately place them into a Ziploc bag.  Seal the bag and allow the peppers to steam for 25 minutes.

Once peppers are finished steaming, peel off and discard the charred skins.  Thinly slice roasted peppers.  Set aside.

Heat 1 Tbsp oil over medium heat in a small saucepan.  Add shallots and cook, stirring frequently until softened.  Pour into a bowl and set aside.

Preheat oven to 400 degrees.

Once dough is finished rising, press dough into desired shape and brush with olive oil and sprinkle with minced garlic.  Top with 4 ounces fontina cheese, roasted bell peppers, spinach, and shallots.  Top with remaining fontina cheese and sprinkle with romano cheese.

Bake for 20-25 minutes, or until cheese is bubbling and crust is golden brown.



  1. Hi…I have made this recipe once before and loved the flavor but I noticed that while baking the middle didn’t rise as well as the crust. This may hsve been because we love toppings and put quite a few veggies on making the middle too heavy, but would you recommend prebaking for a short time then adding the toppings to finish baking so I may be able to ensure and even rise? Thanks for your help. I have really enjoyed your blog :)

    • Hi Krista!

      Sorry the recipe didn’t come out perfect! I haven’t made this recipe in awhile but sounds like I need to make it soon and tweak it a little:) But pre-baking sounds like a great idea! You might need to put your bell peppers in the oven on a baking sheet at the same time as your crust goes in just too make sure they’re not too raw! If you try the pre-baking let me know how it goes!:)

  2. Thanks for the quick reply! I just stubbled upon your site and havr been trying your recipes all with great reviews. I actually have another batch of the dough rising now so I will let you know how prebaking goes!

  3. Worked out perfectly prebaking!

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