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1. Place a pizza stone or upside-down baking sheet in the oven and preheat to 475°F (245°C) for at least 20 minutes. Lightly flour a piece of parchment paper to shape the garlic pizza dough.
1 piece garlic pizza dough
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2. Slice the pepperoncini into rings. Core and thinly slice the tomatoes. Thinly slice the red onion. If using frozen peas, run them under warm water to quickly thaw, then pat dry.
8 piece pepperoncini,
2 piece tomato,
0.5 piece red onion,
0.5 cup frozen peas
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3. On the floured parchment, stretch or roll the garlic pizza dough into a roughly 12-inch round, leaving a slightly thicker edge for the crust. Brush the surface lightly with olive oil.
1 tbsp olive oil
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4. Spread the pizza sauce evenly over the dough, leaving a small border. Sprinkle most of the shredded cheddar cheese over the sauce. Scatter pepperoncini slices, tomato slices, red onion, and peas evenly on top, then sprinkle the remaining cheddar over the vegetables. Season lightly with dried oregano, red pepper flakes, salt, and black pepper.
0.8 cup pizza sauce,
1.1 cup shredded cheddar cheese,
8 piece pepperoncini,
2 piece tomato,
0.5 piece red onion,
0.5 cup frozen peas,
0.5 tsp dried oregano,
0.2 tsp red pepper flakes,
0.2 tsp salt,
0.1 tsp black pepper
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5. Slide the parchment with the assembled pizza onto the preheated stone or baking sheet. Bake for 10 to 14 minutes, until the crust is deep golden and the cheese is melted and bubbling with some browned spots.
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6. While the pizza bakes, in a small bowl whisk together plain yogurt, lemon juice, finely chopped fresh rosemary, a pinch of salt, and a small splash of water if needed to reach a drizzling consistency.
0.2 tsp salt,
0.3 cup plain yogurt,
1 tbsp lemon juice,
0.5 tsp fresh rosemary
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7. Transfer the baked pizza to a cutting board and let cool for a couple of minutes. Drizzle the lemon-rosemary yogurt lightly over the top, slice, and serve hot.
By james