Recipes

Roast Sweet Pepper Pizza

Roast Sweet Pepper Pizza Recipe

Makes 4 Pizzas
For the Pizza Dough: Watch the Frozen Pizza Dough Wins Video.

Herbed Oil
1/2 cup (125ml) extra virgin olive oil
2 ea. garlic cloves, crushed with skin on
A few leaves fresh basil and oregano (use 1/2 tsp dried herbs if fresh are not available).
A couple sprigs fresh thyme
1 tsp herbes de Provence (optional).

Method
Heat up oil and cook garlic until fragrant; about 2 minutes. Turn off the heat and add herbs carefully (wipe off any remaining moisture on the fresh herbs before adding the hot oil) cover and let infuse for 5 minutes. Remove lid and transfer to a clean container to cool.
Herbed oil can be kept refrigerated for up to 2 weeks.

Chunky Tomato Basil Sauce
2 ea. garlic cloves, halved and germ removed
8 basil leaves
1.5 lb. (675g) variety of fresh tomato, ripe, cored and quartered or canned diced tomato, drained
3 to 4 Tbsp (70g) tomato paste
Salt, pepper and sugar to taste

Method
In a food processor, pulse garlic and basil until finely chopped. Add tomatoes and pulse briefly. Do not purée the tomatoes, as the sauce is meant to be chunky or chop all by hand. Transfer to a medium bowl. Stir in the tomato paste, sugar, salt and pepper until well combined. Add more tomato paste if the sauce looks watery. Make the sauce a few hours prior to enhance the flavors. Refrigerated up to 4 days.

Toppings (for 1 pizza).
1/3 Tbsp (10ml) Herbed oil
3/4 cup (200ml) chunky tomato basil sauce
1 Tbsp (10g) Parmesan, grated
10 ea. baby sweet peppers or 4 bell peppers (green, orange, red and yellow), rinsed, cored, membranes and seeds removed
1 ea. red onion, cut into rings
1/2 Tbsp (7.5ml) olive oil
2 Tbsp (30ml) balsamic vinegar
8 ounces (240g) Feta cheese.
Assortment of your favorite pitted olives
Salt and pepper to taste.

Method
In a hot oven proof skillet, sauté peppers and onion rings on high heat for about 5 minutes. Season with salt and pepper and deglaze with balsamic and finish cooking in a 400ºF (205ºC) oven for 30 minutes. Remove from oven and transfer the roasted mixture to a clean tray to cool down. Increase oven temperature to 550ºF (290ºC). Brush pizza dough with herbed oil, spread over tomato sauce and some parmesan and half of the Feta cheese. Top with the roasted sweet peppers and onion rings and add remaining Feta, olives and season with more ground black pepper if desired.

Baking
Position rack in the lower third of oven with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 550°F (290ºC) or highest temperature. Once preheated, wait an additional 15 minutes before baking pizza. Carefully slide pizza onto the hot baking tray or pizza stone and bake for about 7 to 10 minutes or until it’s bubbling and the edge of the crust turns brown – Enjoy!

Roast Sweet Pepper Pizza - Bruno Albouze - THE REAL DEAL

Click To Print1 Click To Print2