PIZZA WITH SWEET AND HOT PEPPERS
This pizza is in the light-handed California style, with no tomato sauce. If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta. Omit the sausage for a vegetarian version.
Provided by David Tanis
Categories dinner, quick, pizza and calzones, main course
Time 1h
Yield 4 10-inch pies
Number Of Ingredients 13
Steps:
- Prepare the pepper mixture: Place peppers, onion, jalapeño, garlic and oil in a mixing bowl. Season well with salt and toss to distribute seasoning, then set aside.
- Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
- Shape the dough: Pat 1 dough ball to a flat disc, lightly dust both sides with flour and stretch by hand to a 10-inch diameter. Alternatively, lightly dust dough with flour and roll out with a pin. Place dough circle on a parchment-lined rimless baking sheet (or use a rimmed baking sheet turned upside down, or a pizza peel).
- Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a 1/2-inch border. Top each with 4 ounces sliced fresh mozzarella. Arrange the pepper mixture over the cheeses and dot each pizza with 2 ounces of sausage meat in very small pieces. Sprinkle with a pinch of marjoram.
- To bake, quickly slip the pizza, still on the parchment, onto the baking stone. Bake for 5 to 7 minutes, until dough is well browned and pepper mixture is slightly charred in spots. Use a large spatula to remove pizza from oven, discard parchment and place on a large cutting board. Garnish with basil leaves and cut into slices.
Nutrition Facts : @context http, Calories 1288, UnsaturatedFat 26 grams, Carbohydrate 132 grams, Fat 57 grams, Fiber 10 grams, Protein 60 grams, SaturatedFat 26 grams, Sodium 2473 milligrams, Sugar 12 grams
PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES
Provided by Ginny Hamisch
Categories Garlic Pepper Bake Vegetarian Kid-Friendly Feta Mozzarella Bon Appétit California Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
- Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
- Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
BELL PEPPER 'PIZZAS' TWO WAYS
Create bell pepper 'pizzas' for a new take on the classic. Bell Pepper 'Pizzas' Two Ways feature pepperoni, tomatoes, and basil with, of course, cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Cover baking sheet with foil; spray with cooking spray. Place peppers, cut sides up, on prepared baking sheet; fill with pizza sauce and cheese.
- Top 2 peppers with pepperoni, then top remaining peppers with tomatoes.
- Bake 10 to 15 min. or until peppers are crisp-tender and cheese is melted.
- Sprinkle basil over tomato-topped peppers.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 8 g, Fiber 3 g, Sugar 5 g, Protein 8 g
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