Bell Pepper Pizza
extra-virgin olive oil preferable one infused with herbs or garlic
2 each red, yellow, and green bell peppers
1 large onion
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon herbes de Provence
salt and pepper
4 cups freshly shredded soft cheese, such as fontina
about 1/2 cup pitted black olives
fresh herb sprigs, for garnish
 Lisa's
Pizza Kitchenware for Pizza Stones and Pizza Peels.
While your dough is rising, cut the peppers and onion into long
strips.
In a sauté pan, heat about 2
tablespoons oil and cook over low heat until the vegetables are
quite tender and slightly caramelized, about 35-45 minutes.
Add vinegar, garlic, herbs, salt
and pepper and cook 5 min.
Roll out the dough and shape it,
and place it on the peel. Brush the dough all over with olive oil,
then spread with a thin layer of mustard and top with the cheese.
Distribute the pepper mixture over the cheese and sprinkle with the
olives.
Transfer the pizza to the hot
stone, and bake until the crust is crisp and toppings are bubbly,
about 12-15 minutes. Garnish and serve. |
