20 Jun 2013
Pizza is a real go-to around here, not least because I like to pile it high with lots of veggies. And lots of cheese. Everyone knows that it’s the cheese that’s the secret. There have been several pizza obsessions in my day, from mushroom pesto to zucchini tarragon to potato dill. But this one is special. Eric loves red peppers, and I like them pretty well too. But I was unprepared for their magnificence here, thinly sliced and marinated. It’s a pizza we both get excited for. Just look at this gorgeousness. It’s like a gigantic open-faced salad sandwich.
Very high on the list of things I can’t abide: raw onions. But marinated onions? Sliced paper thin? Sign me up. We have been using our mandoline twice a week so far this summer. It’s such an awesome tool to have (thank you, Amanda Lynn!)
Red Pepper Pizza
Adapted from Smitten Kitchen
3 red bell peppers
1/2 small red onion
1/4 cup parsley leaves
1/4 cup basil leaves
2 tablespoons olive oil
1 teaspoon red wine vinegar
Salt and pepper
2 ounces mozzarella cheese
Pizza dough for one pizza (I use Bittman’s recipe and toss in some chopped herbs if I have some on hand)
-Preheat the oven–with a pizza stone in it–to 450 to 500 °F. [If you don’t have a pizza stone, you can bake this on the back of a baking sheet, sprinkled with cornmeal.]
-Slice the peppers and onion as thin as possible, using a mandoline if you have one, and roughly chop the parsley and basil. Toss in a bowl with the olive oil and the vinegar, and season to taste with salt and pepper. Coarsely grate the cheese and set aside.
-Roll out a disk of pizza dough 12 to 14 inches in diameter and place it on the back of a lightly floured sheet pan or pizza peel. Sprinkle the grated cheese on top of the dough. Spread the pepper mixture on top of the cheese. Slide the pizza directly onto the pizza brick and bake for 8 to 10 minutes, or until the dough is crispy and thoroughly cooked. Slice and serve immediately.