Smoky Skillet Pepper Pesto with Pecans

Steps

1. Heat a large dry skillet over medium heat, add the pecans and toast, stirring, for 3 to 4 minutes until fragrant; tip onto a cutting board to cool.
2. Add one third of the olive oil to the same skillet over medium-high heat, then add the bell pepper strips skin side down with the garlic cloves.
3. Cook without stirring for 5 minutes until blistered and charred in spots, then turn and cook 6 to 8 minutes more until the bell pepper is soft and the garlic is golden and tender.
4. Stir the smoked paprika, oregano and red pepper flakes into the skillet for 30 seconds, then take the pan off the heat and let the bell pepper mixture cool for 10 minutes.
5. Finely chop the toasted pecans and the basil, then finely chop the cooled bell pepper and garlic mixture and scrape everything into a bowl.
6. Stir in the grated cheddar, the cider vinegar, the salt, the black pepper and the remaining two thirds of the olive oil until you have a thick, chunky pesto.
7. Spread the pesto over pizza dough in place of tomato sauce before adding toppings; refrigerate any extra, covered, for up to 4 days.