Pizza With Sweet and Hot Peppers
- Total Time
- 1 hour, using prepared dough
- Rating
- Comments
- Read comments
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Ingredients
- 6cups thinly sliced bell pepper or other sweet pepper
- 2cups thinly sliced red onion
- 1jalapeño pepper, thinly sliced
- 2garlic cloves, minced
- 3tablespoons olive oil
- Salt
- 4balls of pizza dough, ready to stretch and bake (see recipe)
- All-purpose flour, for dusting
- 8ounces/225 grams low-moisture mozzarella or Fontina, grated
- 1pound/450 grams fresh mozzarella
- 8ounces/225 grams Italian fennel sausage (2 sausages in casings), cut into ½-inch pieces (optional)
- 1tablespoon chopped fresh marjoram
- Basil leaves, for garnish
Nutritional analysis per serving (4 servings)
1437 calories; 69 grams fat; 31 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 8 grams polyunsaturated fat; 134 grams carbohydrates; 9 grams dietary fiber; 20 grams sugars; 71 grams protein; 2664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
- Step 3
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).
- Step 4
Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a ½-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.
- Step 5
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.
Private Notes
Comments
I make pizza frequently using Trader Joe's fresh pizza dough... regular style and I use a cast iron skillet either sprayed with Bakers Secret or lightly greased
The pie comes out very easily with a spatula onto the cutting board.. no worries
Apologies for that technical error. The full ingredients list is now showing.
Naan (Indian flat bread) is an easy substitute for pizza dough. Naan is now available in many grocery stores. For a crispier crust, lightly toast the naan before adding the toppings. Using naan instead of pizza dough means you can have pizza on the table in 20 minutes -- 10 minutes to get the toppings ready while the naan is toasting, then 10 minutes in the oven at 425 degrees.
This didn't work at all for me. There was too much of the pepper-onion mixture. I used about two-thirds of it, but there was still far more on my pizza than what appears in the photo above, and it didn't cook through. I was eating semi-raw peppers and onions. I won't be making this again.
P.S. to my previous comment: I should explain that I was making one 10-inch pie, a quarter of the recipe.
Instead of pizza stone or pizza sheet, I just put the pizza on the very bottom of the oven and it worked well.
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