We couldn’t resist coming up with a new pizza flavor to accompany the launch of our new homemade pizza dough video! This variation is one of our favorites yet, with spicy Cajun seasoning taking center stage. We’ve paired it with our traditional no-cook red sauce and a surprise ingredient – smoked gouda – which takes the flavor up a notch! (And when you’re done, use the leftovers for this smoky mac and cheese!)
We hate picking favorites, but this one outweighed the rest in a our recent taste test. Something about the spicy seasonings combined with the slightly smoky cheese and garlic made it extra delicious. Feel free to customize to your own spice level and ingredient preferences!
For more pizza inspirationPrint
- 1 pizza dough
- 1/2 cup crushed San Marzano tomatoes or Homemade Easy Pizza Sauce
- 3 garlic cloves
- Cajun seasoning (or a combination of oregano, paprika, cayenne pepper, and black pepper – careful with the cayenne, as a little bit goes a long way!)
- 1/2 cup shredded smoked gouda cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 jalapeño pepper
- 1/2 red onion
- 1/2 green pepper (optional)
- Handful of corn, frozen or fresh
- Kosher salt
- Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance.
- Place your pizza stone in the oven and preheat to 500°F.
- Prepare the toppings: Dice the garlic. Cut the jalapeño pepper in half, remove the seeds, and finely dice it. Finely slice the red onion. Remove the seeds from the green pepper, and chop it. If the cheese is not yet shredded, grate it.
- When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
- Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough; add diced garlic on top, then sprinkle liberally with Cajun seasoning. Sprinkle on as much smoked gouda and mozzarella cheese as you like. Top with red onion. jalapeno, corn, and green pepper (if using). Sprinkle with a bit of kosher salt.
- Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.
We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes. We also recommend using the smoked gouda cheese if you can – it really adds to the overall flavor!
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.