Fajita Veggie Pizza (12-inch)

Ingredients

• 1 pizza dough ball (9–10 oz / 255–285 g), at room temp
• Flour or fine semolina, for shaping
• 1/3 cup (80 g) salsa roja or enchilada sauce (or thick tomato sauce)
• 1 1/2 cups (6 oz / 170 g) low-moisture mozzarella, shredded
• 1/2 cup (2 oz / 55 g) pepper jack, shredded (optional; use more mozzarella if skipping)
• 1 Tbsp neutral oil (plus more as needed)
• 1 medium yellow onion, thinly sliced
• 1 large bell pepper (or 2 small), thinly sliced
• 1 cup (150 g) corn kernels, thawed if frozen and patted dry
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp chili powder or smoked paprika (optional)
• 1/2 tsp ground cumin (optional)
• Black pepper
• 1/3 cup (75 g) sour cream
• 1–2 tsp lime juice (plus wedges for serving)
• Pinch of salt
• 2 Tbsp chopped cilantro (optional)
• 2–3 Tbsp pickled jalapeños, drained (optional)

Instructions

1. Heat the oven well: Place a pizza steel/stone on the middle rack if using and preheat to 500–550°F (260–290°C) for at least 45 minutes. (If using a sheet pan, still preheat the oven fully.)
2. Cook the fajita veggies: Heat a large skillet over medium-high. Add 1 Tbsp oil, then the onion with a pinch of salt. Cook 2 minutes, then add the bell pepper. Cook, tossing occasionally, until softened with browned/blistered edges and the pan looks mostly dry, 8–12 minutes. Stir in corn for the last 1–2 minutes just to heat through. Season with salt, pepper, and (if using) chili powder + cumin. Spread on a plate to cool slightly (wide and shallow so it doesn’t steam).
3. Mix the crema: Stir sour cream + lime juice + pinch of salt until spoonable. (If it’s very thick, loosen with a teaspoon of water.)
4. Stretch the dough: On a lightly floured surface, stretch to a 12-inch round. If it springs back, rest 5 minutes and continue. Transfer to a floured peel or the back of a sheet pan.
5. Sauce + cheese: Spread on salsa roja/enchilada sauce in a thin, even layer (leave a 3/4-inch rim). Add mozzarella (and pepper jack if using).
6. Top: Scatter the cooked fajita veggies evenly. Add pickled jalapeños if using.
7. Bake: Launch onto the steel/stone (or slide onto a preheated sheet pan) and bake until the rim is deeply browned, the bottom is crisp, and the cheese is bubbling with a few toasted spots, about 7–12 minutes depending on your oven/surface.
8. Finish + serve: Rest 1–2 minutes, then drizzle with lime sour cream and shower with cilantro if using. Serve with extra lime wedges.

Notes

Make-ahead: Cook the fajita veggies up to 1 day ahead; cool uncovered, then refrigerate. Rewarm briefly in a skillet before topping to drive off condensation. Substitutions: No pepper jack? Use all mozzarella and add a pinch of smoked paprika in the sauce. No salsa roja/enchilada sauce? Simmer tomato sauce 3–5 minutes to thicken and season with cumin + chili powder. Scaling: For 8 people, plan 2 of these 12-inch pies (or one large sheet-pan version).