Chorizo Red Pepper Ricotta And Caper Tart Recipes

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ROASTED PEPPER, RICOTTA, AND CAPER PIZZAS



Roasted Pepper, Ricotta, and Caper Pizzas image

Categories     Bake     Ricotta     Bell Pepper     Gourmet

Number Of Ingredients 12

2 large red bell peppers, cut into 1/4-inch strips
2 large yellow bell peppers, cut into 1/4-inch strips
2 tablespoons balsamic vinegar
4 teaspoons yellow cornmeal
1/2 cup reduced-fat ricotta cheese
4 teaspoons drained capers
freshly ground black pepper to taste
For pizza dough
3/4 cup warm water (110°-115°F.) plus additional tablespoon if necessary
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt

Steps:

  • Make pizza dough:
  • In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
  • Put dough in a very lightly oiled deep bowl,turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
  • Make the pizza:
  • Preheat oven to 450°F.
  • Spread bell peppers in a large shallow baking pan and season with salt. Roast peppers in middle of oven, stirring once halfway through roasting, 20 to 30 minutes, or until they begin to brown. Remove pan from oven and sprinkle peppers with vinegar, scraping up brown bits from bottom of pan. Bell peppers may be roasted 1 day ahead and chilled, covered.
  • Increase temperature to 500°F.
  • On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
  • Spread bell peppers evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Spoon half-teaspoonfuls of ricotta onto bell peppers and sprinkle pizzas with capers and pepper.
  • Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.

RED BELL PEPPERS WITH CAPERS-TAPAS



Red Bell Peppers With Capers-Tapas image

Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.

Provided by Rita1652

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon capers, rinsed well
1/4 cup olive oil
2 lbs red bell peppers, deseeded and sliced
6 garlic cloves, sliced
2 tablespoons sherry wine vinegar
salt and pepper

Steps:

  • Heat oil in a hot large pan.
  • Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
  • Stir in vinegar and season to taste with salt and pepper.
  • Serve hot or chilled.

CHORIZO, RED PEPPER, RICOTTA, AND CAPER TART



Chorizo, Red Pepper, Ricotta, and Caper Tart image

Make and share this Chorizo, Red Pepper, Ricotta, and Caper Tart recipe from Food.com.

Provided by hectorthebat

Categories     Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

375 g puff pastry
4 tablespoons passata
280 g bell peppers
2 teaspoons capers
10 slices chorizo sausage
175 g ricotta cheese
1 teaspoon oregano
8 leaves basil

Steps:

  • Preheat the oven to gas 6, 200C, fan 180°C Line a large baking tray with nonstick baking paper. Unfurl the pastry sheet and put it on the tray. Mark a 2cm (1in) border round the edge of the pastry with a small knife. Then prick the space inside the border with a fork to stop it from rising up.
  • Spread the passatta over the base of the pastry, just up to the border, then scatter over the red peppers and capers. Lay over the chorizo slices, crumble over the ricotta. Then scatter over the dried oregano and basil leaves and finish with a few good grinds of black pepper.
  • Bake in the oven for 20 minutes, or until the sides are puffed up and golden, and the pastry is cooked through.

Nutrition Facts : Calories 790.3, Fat 56.1, SaturatedFat 18.1, Cholesterol 55.3, Sodium 840, Carbohydrate 49.8, Fiber 3.4, Sugar 3.3, Protein 22.5

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