VCE: Roasted Pepper Pizza

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* Exported from MasterCook *

 

Roasted Pepper Pizza

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 513

Serving Size : 1 Preparation Time :0:00

Categories : Pizza Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 recipe Pizza Dough

(see separate recipe)

1 1/2 cups roasted bell peppers -- in thin strips

1 jalapeño chile -- seeded

and finely diced

8 oil-cured black olives -- pitted

and torn into small pieces

Salt and freshly milled pepper

1 cup shredded or thinly sliced mozzarella -- optional,

scant cup

1 tablespoon olive oil or Basil Purée

(see separate recipe)

 

MAKES ONE 10-INCH PIZZA

 

Roast the peppers and have them ready before you assemble this pizza. A

mixture of colors - red, yellow, and orange - is gorgeous. I often throw

in a diced jalapeño as well, for its snappy presence. The cheese can be

left out, and you'll still have a moist and richly flavorful pizza.

 

Preheat the oven to 500F.

 

Roll or stretch the dough into a 10-inch circle, set it on a floured peel

or pizza pan, and let it rest for 10 minutes.

 

Toss the peppers, chile, and olives together and season with salt and

pepper. Lay the cheese over the dough, leaving a 12-inch border, then

cover with the peppers. Bake for 7 minutes, then remove and drizzle with

the oil or Basil Purée.

 

Pizza with Other Peppers: Use the Pepperonata, or Sautéed Peppers, mixed

with 2 teaspoons rinsed capers. Bake as described, using cheese or not as

you prefer. Serve garnished with a flourish of chopped parsley or

basil. Or cover a pizza with Roasted Pepper Strips and Onions (Rajas), and

garnish with Cilantro Salsas or chopped cilantro. (See separate recipes.)

 

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