Bell Pepper Pizza Recipe

From Dorothy McNett's Recipe Book.

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Bell Pepper Pizza

From Dorothy McNett's recipes at Add salami, other vegetables, just about anything to make your "pizza of choice". Be careful not to use too many juicy or liquid ingredients, and if using a soft cheese such as fontina, put it in the middle layer instead of on the top. Use a dry cheese such as Parmigiano or Romano to sprinkle on the top, if desired.

pizza dough (see recipe)

2 tablespoons extra-virgin olive oil (infused with herbs or garlic for instance)
1 each red, yellow, and green bell peppers
1 large onion, perhaps 2
2-3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon herbes de Provence
salt and pepper
cornmeal (polenta) for sprinkling
olive oil for brushing
1-2 teaspoons prepared mustard of choice
4 cups freshly shredded soft cheese, such as fontina
about 1/2 cup pitted black olives

fresh herbs as desired for garnish (or fresh tomatoes)

While your dough is rising, cut the peppers and onion into long strips. In a sauté pan, heat about 2 tablespoons oil and cook peppers, onion and garlic over low heat until the vegetables are quite tender and slightly caramelized, about 35-45 minutes. Add vinegar, herbs, salt and pepper and cook 5 min.
Place pizza stone on bottom rack of oven, and remove the tops racks so that they are not in your way. Preheat to 500 degrees. When it is hot, roll out the dough and shape it, and place it on a cornmeal dusted pizza peel. Brush the dough all over with olive oil, then spread with a thin layer of mustard and top with the cheese. Distribute the pepper mixture over the cheese and sprinkle with the olives. Transfer the pizza to the hot stone, and bake until the crust is crisp and toppings are bubbly, about 12-15 minutes. Garnish with herbs and serve.

Recipe created 1994-09-21.

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