The Age of the Chili-Head: Pizza Pros Pick from a Peck of Possible Peppers

By Tracy Morin

Despite their widespread popularity and mind-boggling range of varieties, peppers remain misunderstood by many. In the first place, they’re not even a vegetable—and they’re probably even more versatile than you think. “Technically, peppers are fruits (berries, in fact), but they’re eaten as vegetables, and there’s a plethora of peppers out there,” explains Julia Chebotar, New York City-based chef, culinary nutrition consultant, and former Food Network Chopped champion. “In the age of the chili-head, there’s a big market for habaneros, serranos, poblanos and New Mexico chilies as pizza toppings, while bell peppers can balance richer toppings such as crumbled sausage, caramelized onions and roasted garlic.”

Peppers can even go beyond the food menu, where they shine in pizzas, pastas, appetizers, soups, salads and more. “What I love about peppers is, because they’re fruits, they work really well for use in cocktails,” notes chef Brad Kent, a food scientist, co-founder of Blaze Pizza and that chain’s former chief culinary officer. “They can really accentuate other flavors if you choose the right combination, like habaneros with apricots and oranges.” In other words, the pepper possibilities are practically endless.

Sweet ’n’ Mild
At the milder end of the pepper scale, bell and banana peppers remain fan favorites, adding characteristics like juiciness, tang or crunch, depending on the type used and how it’s prepared. For example, Chebotar notes that bell peppers possess a natural sweetness, one that is further pronounced by the cooking process. But they can also add beautiful color and texture to dishes. “When teamed up, these toppings make for a spectacular-looking pie,” Chebotar says. “If you want a full color spectrum on your next pizza, try banana, green, red and yellow peppers!”

Related: Vegans Rejoice! Dan Richer Has Cracked the Code on Dairy-Free Pies

Fabio Errante, London-based pizzaiolo and author of Fabioulous Pizza, agrees that peppers in general boast impressive versatility, especially in Italian foods. Red bell peppers remain his favorite—such as in a simple “bruschetta” that replaces the typical tomatoes with peppers, topped with melted provolone, or in his go-to pasta salad recipe, which combines red pepper cream, sweet corn, fresh arugula and cubed mozzarella. (Make red pepper cream by blending together raw red peppers and cream cheese, plus a pinch of salt to taste.)

“During a heat wave, I would eat this pasta salad every day,” Errante says. “I like how peppers slightly change their taste depending on the color. Green bell peppers are a bit sour and pungent, so I’d use them with meats or strong cheeses.”

Meanwhile, banana peppers “can do so much more than soup up your sandwich,” Chebotar explains. “They’re one of the most underrated pizza toppings out there.” Kent said he also loves the “beautiful color” they add to any pizza.

Heat ’n’ Smoke
Seeking incredible depth of flavor with a little kick? Enter the world of hot peppers. If it’s smokiness you’re after, choose chipotles (smoked and dried jalapeños)—they’re especially useful in sauces. “We see people using chipotle sauce as a base on pizza, instead of marinara or white sauce,” notes Amy Wilson, managing director of Spin365 Marketing in Bentonville, Arkansas. “Chipotle pairs well with many pizza toppings: proteins like pulled pork, chicken, bacon, steak, sausage and ham; veggies such as sweet peppers, black beans, corn, onion and cilantro; and cheeses like a Mexican blend, mozzarella or cotija.”

Or you can mix chipotle with ketchup for a smoky dipping sauce, ideal for serving with fries or onion rings.

Related: Pigging out: Pick the perfect pork toppings for your next pizza

Meanwhile, Chebotar points to serranos and poblanos as perfect pizza toppers. “Serrano is the spiciest of the green pepper pack, with a thin skin and thick flesh—excellent for eating raw in salsas, but also great roasted or grilled and then chopped up (no need to peel!) on top of your pizza,” Chebotar explains. “Poblanos, which get their name from the state of Puebla, Mexico, are perfect for roasting and stuffing, thanks to their heart shape and thick flesh. They’re typically mild, though you may get the occasional spicy one—a great option for keto-friendly stuffed pizza peppers.”

As many modern palates seek ever-spicier taste sensations, an increasing number of customers are big fans of peppers that add a kick. Kent notes that hatch chilies “have a more vegetal flavor that goes very well with tomato and works exceedingly well with cream cause. They reduce the heaviness of dairy and balance it out by adding acidity and a ‘green’ flavor that enhances proteins like chicken. On pizzas especially, peppers just offer great flavor and texture to give the palate a break from the fattiness of cheeses.”

The quest for the perfect peppers became a bit of an obsession for Kent. But he soon realized that canned or jarred banana peppers and jalapeños weren’t always up to his standards. “They typically come from a faraway country and are heat-treated, which destroys texture and crispness unless a chemical is added,” he explains. “Also, because of heating and shelf life, colors fade, so banana peppers may have artificial yellow color and sulfites to prevent browning, plus a preservative for food safety. And it’s the same story with jalapeños, too.”

Instead, during his tenure at Blaze, Kent worked with a family-owned pickle factory in Michigan to create high-quality banana peppers and jalapeños. The peppers were fresh-packed, sans heat treating, and bolstered by natural color enhancers like turmeric. “These peppers keep their fresh taste,” Kent reports. “They maintain their color, texture and flavor, and the jalapeños retain their heat. We can then take advantage of those attributes for pizzas!”

Tracy Morin is PMQ’s associate editor. This story has been updated from the original article appearing in the April 2021 issue of PMQ Pizza.