pizza with red and yellow peppers
Pizza with Red and Yellow Peppers
Adpated from Chez Panisse Vegetables
If you’ve got the guts to try broiling your pizza, despite my disaster, I think this pizza would be wonderful with that kind of top-down caramelization. Otherwise, the next time I make this, I’ll probably use fewer peppers, perhaps only half to two-thirds of each one. I felt it got too topping-heavy for my tastes.
3 bell peppers–1 red, 1 orange and 1 yellow (or less, see Recipe Notes)
1/2 small red onion
1/4 cup parsley leaves
1/4 cup basil leaves
3 tablespoons olive oil
1 teaspoon red wine vinegar
Salt and pepper
2 ounces mozzarella cheese
1 clove garlic
Preheat the oven–with a pizza stone in it–to 450 to 500 °F. [If you don't have a pizza stone, you can bake this on the back of a baking sheet, sprinkled with cornmeal.]
Slice thin the peppers and onion, and roughly chop the parsley and basil. Toss in a bowl with 2 tablespoons of the olive oil and the vinegar, and season to taste with salt and pepper.
Coarsely grate the cheese. Chop the garlic fine and mix it with the remaining tablespoon of olive oil.
Roll out a disk of pizza dough 12 to 14 inches in diameter and place it on the back of a lightly floured sheet pan or pizza peel. Using a pastry brush or your fingers, brush the garlic and oil mixture on the dough, leaving a 1/2-inch border. Sprinkle the grated cheese on top of the oiled dough. Spread the pepper mixture on top of the cheese. Slide the pizza directly onto the pizza brick and bake for 4 to 6 minutes, or until the dough is crispy and thoroughly cooked. Slice and serve immediately.
Makes one 12-inch pizza.
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