Peperonata Pizza Recipes

PEPPERONATA PIZZA

Steps:

• Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).
• Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Addshallots, garlic, and bell peppers; reduce heat to medium-low, and cook 20 minutes or until very tender, stirring occasionally. Remove from heat; stir in chopped oregano, vinegar, and salt.
• Roll White Wheat Pizza Dough into a 13-inch circle on a piece of parchment paper. Top evenly with bell pepper mixture, leaving a 1/2-inch border. Top evenly with olives, cheese, and tomatoes. Brush 1 1/2 teaspoons oil on edge of dough. Transfer pizza (still on parchment) onto hot pizza stone. Bake at 500°F for 13 minutes or until crust is browned and cheese melts. Sprinkle with oregano leaves, if desired. Cut into 8 wedges.

PEPERONATA

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
• Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

PEPERONATA PIZZA

Steps:

• Heat olive oil in skillet, saute bell peppers for 4 min over high heat. Add tomatoes, bay leaf, thyme, and garlic. Once tomato is bubbling, reduce heat and simmer for 10-15 min. Season w/salt and pepper. Raise heat at end of 15 min if necessary in order to reduce any extra liquid. Preheat over to 500F (and if using pizza stone, warm stone for 20 min) Shape dough. Brush with garlic oil and then add the peperonata mixture. Distribute mozzarella and provolone, arrange pear/cherry tomatoes on top, and season with salt and pepper. Slide pizza onto the stone and bake on top shelf of the oven for 8-12 min, or until the edges and bottom are browned and the cheeses melted. Remove pizza from oven and garnish with parmesan and basil.

PEPERONATA

Steps:

• Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

PEPERONATA

Steps:

• Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
• Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.