Padrón Pepper Pizza

Padrons.  The first time I encountered this mysterious little green pepper was at the farmer’s market.  Intrigued by their high price tag, I asked the farmer to tell me more.  He proceed to explain how the pepper was Spanish and was known as Pimientos de Padron.  He went on to say that the peppers are normally sweet and very mild;  but, that in every batch there would be a spicy one.

Ever year we eagerly await for the season to arrive, and then we keep a steady supply in our house.  They make a great little nibble to have on hand while cooking dinner.  Just gently saute in a little olive oil, and season with some salt.  Sometimes I like to sprinkle a little spicy pepper to really make things spicy.  The padrons are fun to serve to dinner guests as well as kids;  they have so much fun eating them, and wondering who will get the token spicy pepper.

Recently I started using the padrons in recipes as well.  One of our favorites is a balsamic onion and padron pizza.  The caramelized onions, slightly sweet padrons and creamy manchego are an amazing combination.  Especially when grilled over a charcoal fire.

If you see these gems in your market, take advantage, not only are they delicious but they are fun to eat.

Do you have a favorite recipe using Padrons?  We’d love to hear all about it.  




  1. You are brilliant, I love these peppers and on pizza … it’s beyond party in my mouth.

  2. Delicious! Our farmers market is bursting with Padrón peppers right now, but I’ve been denying myself because of the price tag. This makes me want to indulge!

  3. No! So amazing! Must make! Lady, you have a way with peppers and pizza.

  4. beautiful and looks excellent
    Laura @ A Healthy Jalapeño

  5. Beautiful photos, Denise!! I first tried padrons last summer (I think). We often buy them at our farmer’s market, toss them with olive oil, sea salt, and pepper, and throw em on our grillpan. I LOVE how you incorporated them into a pizza. I could go for both at the same time!

  6. I’ve been making my padron peppers the exact same way ever since I saw it in an Alice Waters cookbook. So easy and so good with a cold beer. The last batch I made & served on top of pizza was a bit odd, since every single padron pepper was really, really hot. I love them though!

  7. tracy@chinesefood says:

    This looks sooo delicious. And easy to make. I will have to try this soon. I think my family will love it. Thanks for sharing this great looking recipe.

  8. Oh yes, I sure am a fan of this beautiful creation! Lovely pictures!!!

  9. I’ve only eaten them flash-fried and salted but that pizza has me drooling…big time!

  10. Love what you did with these peppers! They aren’t so easy to get here unfortunately, but the next time I get hold of some, I know exactly how I’ll be using them :)

  11. I am so happy to come across one more AMAZING blog through B&W Wednesday! Love your photography and style! Thank you for inspiration :)

  12. Pepin says:

    Los Pimientos de Padrón, come forma cita of Padrón in Galicia just bellow Santiago de Compostela. They have de origin denomination register, that means you can distinguish the geniouns from imitations here in Spain. The price tag is always from the original but the test, texture and the binary spicy ness is not there. Now a day they grow them everywhere but nothing to the with the originals, we even import them from Moroccan . They say the secret is the soil and the climate.

    Friends go to a tapas bar. Order a plate of pardon and beer, eat and drink and the one he gets a spicy one pays for the round. They can not hide the reddish face and blowing although they try to avoid it.


  1. Spain’s Padron Peppers: Bite Into some Spice (or Not) - Travel Freak says:

    […] Throw those blistered babies onto a pizza. Drool alert on this recipe: balsamic onion and padron pizza. […]

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