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White Banana Pepper Pizza
White Banana Pepper Pizza is a delightful twist on traditional pizza that brings a perfect balance of creamy, tangy, and mildly spicy flavors to your table. Instead of the usual tomato sauce base, this pizza features a luscious white sauce that creates a smooth canvas for the star of the show—crisp, tangy banana peppers.
I discovered this combination almost by accident during a “clean out the fridge” night, and it’s since become a family favorite. The subtle heat from the banana peppers cuts through the richness of the white sauce, creating a perfectly balanced bite that will have everyone reaching for seconds.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for weeknight dinners
- The creamy white sauce is a refreshing change from traditional tomato-based pizzas
- Banana peppers add a tangy kick without overwhelming heat—kid-friendly but interesting for adults
- Customizable with your favorite cheeses and additional toppings
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 pizza dough (homemade or store-bought)
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- Pickled banana peppers, to taste (about ¼-½ cup, drained and patted dry)
- 1½-2 cups shredded mozzarella cheese (or an Italian blend)
- Salami slices (optional)
Instructions
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, you can lightly grease it or line with parchment paper for easier cleanup.
- If using refrigerated pizza dough, allow it to come to room temperature for about 30 minutes before working with it, as this makes it easier to stretch. On a lightly floured surface, stretch or roll out your pizza dough to your desired thickness and shape (typically 12-14 inches in diameter for a medium pizza).
- Carefully transfer the stretched dough to your prepared baking sheet or a pizza peel if using a stone. If the dough springs back or is difficult to work with, let it rest for 5-10 minutes and try again.
- Drizzle the teaspoon of extra virgin olive oil over the surface of the dough. Using your fingers or a pastry brush, spread the oil evenly across the dough, leaving about a ½-inch border around the edges for the crust to form.
- Remove pickled banana peppers from their jar and place them on a paper towel or clean kitchen towel. Gently pat them dry to remove excess moisture, which will help prevent a soggy pizza. Slice them if they are whole, or leave them as rings if already sliced.
- Sprinkle the Italian seasoning and garlic powder evenly over the olive oil base. Distribute the banana peppers across the pizza. If using salami, arrange the slices evenly among the banana peppers.
- Spread the shredded mozzarella cheese (or Italian blend) evenly over the toppings, making sure to cover them completely. The cheese will help hold everything in place as it melts.
- Place the pizza in the preheated oven on the middle rack. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and starting to brown in spots. Cooking time may vary depending on your oven and the thickness of your crust.
- Remove the pizza from the oven and let it rest for about 2 minutes. This short rest allows the cheese to set slightly, making the pizza easier to slice. Cut into slices and serve hot.
Tips & Variations
- For extra flavor, add 1-2 tablespoons of pickled banana pepper brine to the white sauce
- Make it meaty by adding crispy bacon bits or thinly sliced prosciutto
- Try a blend of cheeses like fontina, provolone, and mozzarella for more complex flavor
- For a spicier kick, add a few red pepper flakes to the white sauce
- Pressed for time? Use a pre-made alfredo sauce instead of making the white sauce from scratch
- To make ahead, prepare the white sauce up to 2 days in advance and store in the refrigerator
Serving Suggestions
This White Banana Pepper Pizza pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity balance the creamy richness of the pizza perfectly.
For a complete meal, serve alongside garlic knots or breadsticks and a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc. If serving to a family, a side of marinara sauce for dipping the crusts is always a hit with kids!
Notes
- The white sauce will continue to thicken as it cools; if it becomes too thick, whisk in a splash of milk
- For the crispiest crust, preheat your pizza stone for at least 30 minutes before baking
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Reheat leftover slices in a 350°F oven for 5-7 minutes for best results
FAQs
Can I use fresh banana peppers instead of jarred?
Yes, you can use fresh banana peppers. Slice them thinly and sauté them for 2-3 minutes before adding to the pizza to soften them slightly.
Is there a gluten-free option for this pizza?
Absolutely! Use your favorite gluten-free pizza dough and substitute the all-purpose flour in the white sauce with a gluten-free flour blend or cornstarch.
Can I freeze this pizza?
You can freeze the baked pizza for up to 1 month. Wrap individual slices tightly in plastic wrap and then foil. Reheat from frozen in a 375°F oven until hot and crispy.
What if I don’t like banana peppers?
The mild, tangy flavor of banana peppers is key to this recipe, but you could substitute with roasted red peppers or pepperoncini for a similar effect with varying heat levels.
Servings4
Prep10 min
Cook15 min
Calories320 kcal
Ingredients
- 1 pizza dough (homemade or store-bought)
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- Pickled banana peppers, to taste (about ¼-½ cup, drained and patted dry)
- 1½-2 cups shredded mozzarella cheese (or an Italian blend)
- Salami slices (optional)
Steps
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, you can lightly grease it or line with parchment paper for easier cleanup.
- If using refrigerated pizza dough, allow it to come to room temperature for about 30 minutes before working with it, as this makes it easier to stretch. On a lightly floured surface, stretch or roll out your pizza dough to your desired thickness and shape (typically 12-14 inches in diameter for a medium pizza).
- Carefully transfer the stretched dough to your prepared baking sheet or a pizza peel if using a stone. If the dough springs back or is difficult to work with, let it rest for 5-10 minutes and try again.
- Drizzle the teaspoon of extra virgin olive oil over the surface of the dough. Using your fingers or a pastry brush, spread the oil evenly across the dough, leaving about a ½-inch border around the edges for the crust to form.
- Remove pickled banana peppers from their jar and place them on a paper towel or clean kitchen towel. Gently pat them dry to remove excess moisture, which will help prevent a soggy pizza. Slice them if they are whole, or leave them as rings if already sliced.
- Sprinkle the Italian seasoning and garlic powder evenly over the olive oil base. Distribute the banana peppers across the pizza. If using salami, arrange the slices evenly among the banana peppers.
- Spread the shredded mozzarella cheese (or Italian blend) evenly over the toppings, making sure to cover them completely. The cheese will help hold everything in place as it melts.
- Place the pizza in the preheated oven on the middle rack. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and starting to brown in spots. Cooking time may vary depending on your oven and the thickness of your crust.
- Remove the pizza from the oven and let it rest for about 2 minutes. This short rest allows the cheese to set slightly, making the pizza easier to slice. Cut into slices and serve hot.
Nutrition (per serving)
- Calories: 320 kcal
