Pizza With Sweet and Hot Peppers

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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!

Pizza With Sweet and Hot Peppers
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Pizza With Sweet and Hot Peppers

Pizza With Sweet and Hot Peppers

  • Author: Lindsey Bell
  • Total Time: 1 hour, using prepared dough
  • Yield: 4 10-inch pies
  • Category: Bread
  • Method: Medium

Description

This pizza is in the light-handed California style, with no tomato sauce.


Ingredients

  • 6 cups thinly sliced bell pepper or other sweet pepper
  • 2 cups thinly sliced red onion
  • 1 jalapeño pepper, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • Salt
  • 4 balls of pizza dough, ready to stretch and bake
  • All-purpose flour, for dusting
  • 8 ounces/225 grams low-moisture mozzarella or Fontina, grated
  • 1 pound/450 grams fresh mozzarella
  • 8 ounces/225 grams Italian fennel sausage (2 sausages in casings), cut into 1/2-inch pieces (optional)
  • 1 tablespoon chopped fresh marjoram
  • Basil leaves, for garnish

Instructions

  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.
  2. Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
  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).
  4. 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.
  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.


Nutrition

  • Calories: 1288 calories
  • Sugar: 12 grams
  • Sodium: 2473 miligrams
  • Fat: 57 grams
  • Saturated Fat: 26 grams
  • Carbohydrates: 132 grams
  • Fiber: 10 grams
  • Protein: 60 grams

Keywords: pizza