ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
- Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
- In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
ROASTED RED PEPPER PIZZA
Provided by Food Network Kitchen
Time 45m
Yield one 13-by-18-inch pizza
Number Of Ingredients 21
Steps:
- Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
- Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
- Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
- Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
- Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
- Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
- Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.
BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA
Provided by Marielle Ainsworth
Categories Mushroom Onion Appetizer Bake Vegetarian Quick & Easy Goat Cheese Basil Spinach Bell Pepper Bon Appétit New Mexico Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
- Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
PIZZA WITH ROASTED PEPPERS AND MOZZARELLA
If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 30m
Yield Makes one 12- to 14-inch pizza
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees with a baking stone in it.
- Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
- Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.
Nutrition Facts : @context http, Calories 1147, UnsaturatedFat 36 grams, Carbohydrate 91 grams, Fat 65 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 24 grams, Sodium 1830 milligrams, Sugar 20 grams
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