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Pizza Peruana served
Exotic pizza with Peruvian spices and avocado

Peruvian Pizza with Aji Amarillo

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Peruvian cuisine (Cocina Novoandina) is world-famous for its fusion. This pizza marries Andean treasures—'Aji Amarillo' yellow chili and cilantro—with Italian tradition. Aji Amarillo isn't just hot; it has a fruity, berry-like flavor profile that adds unique character to the tomato sauce.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Peruvian / Fusion

Ingredients

Equipment Needed

  • Pizza stone or baking sheet
  • Knife

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Make the dough and let it rise in a warm spot for 1 hour.

Tip: Yeast creates carbon dioxide during the long rise, giving the gluten structure its airiness.
2 ✓

Mix the Aji Amarillo paste into the tomato sauce.

Tip: Chili heat (capsaicin) is fat and alcohol soluble, but tomato acidity also helps lift the flavor.
3 ✓

Roll out dough, spread with chili sauce, top with cheese, and bake at 425-475°F (220-250°C) for 12-15 minutes.

Tip: 'Oven spring' happens in the first 5 minutes: gas expands rapidly before the crust sets.
4 ✓

Serve immediately topped with fresh sliced avocado and cilantro.

Tip: Avocado enzymes and vitamins are heat sensitive, so it's healthiest and tastiest raw.

Recipe FAQ

What is Aji Amarillo?
A Peruvian yellow chili pepper, moderately hot with a fruity taste. If you can't find it, mix a little chili paste with apricot preserves for a flavor cheat.
Why add avocado after baking?
Because heat makes it bitter and ruins its creamy texture.

Ingredients

  • 2 cups Pizza Flour ('00' if possible)
  • 3/4 cup Water
  • 1 tsp Dry Yeast
  • 1 tsp Salt
  • 2/3 cup Tomato Sauce
  • 2 oz Aji Amarillo Paste (or chili sauce)
  • 1 whole Avocado
  • 3.5 oz Mozzarella Cheese
  • 1 bunch Fresh Cilantro