Pepperonata Pizza Recipes

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.

PEPPERONI PIZZA

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle. Sprinkle a greased 14-in. pizza pan with cornmeal. Transfer dough to prepared pan. , Combine spaghetti sauce and sugar if desired; spread over dough. Top with the pepperoni, tomatoes, onion, cheeses and Italian seasoning. , Bake at 400° for 30-35 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting.

BEST-EVER PEPPERONI PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes., On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, letting dough drape over the edge. Cut string cheese pieces in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal., Prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with Italian seasoning. Bake at 425° for 10-12 minutes or until golden brown., In a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spread over crust. Arrange pepperoni over top; sprinkle with Italian cheese blend. Bake for 10-15 minutes or until cheese is melted.

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

PEPPERONATA PIZZA

Steps:

• Preheat the oven to 425°F.
• Place the peppers in a roasting tin and sprinkle over the oil and season. Roast for 20 minutes.
• Spread the pizza topping over the pizza bases evenly. Arrange the cheese on top.
• Scatter over the peppers, capers and olives.
• Sprinkle over the oregano.
• Bake for 12 minutes or until golden and crisp.

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.

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.

GRILLED PEPPERONATA PIZZA

Steps:

• Prepare outdoor grill for direct grilling on medium-high.
• In 2-quart saucepan, heat 2 teaspoon oil on medium-high. Add garlic; cook 30 seconds, stirring. Add tomatoes and 1/4 teaspoons each salt and pepper. Heat to simmering. Simmer 10 minutes or until slightly thickened, stirring frequently. Remove from heat. Stir in basil; set aside.
• In medium bowl, toss peppers with remaining 2 teaspoons oil. Grill 8 to 10 minutes or until tender and charred in spots, turning over once. Transfer to cutting board. Reduce grill heat to med. Thinly slice peppers.
• Stretch and roll dough balls as thinly as possible (to about 8-inch diameter). Place rounds of dough on grill. Grill, uncovered, 2 to 4 minutes or until puffy and grill marks appear; turn over. Working quickly, divide sauce, peppers and mozzarella among pieces of dough. Reduce grill heat to medium-low. Cover and grill another 2 to 4 minutes or until cheese melts. With spatula and tongs, transfer pizzas to large platter or cutting board. Sprinkle pizzas with Parmesan. Garnish with more basil, if desired.

PEPERONATA SAUCE

Steps:

• Broil 5 assorted bell peppers and 8 cored plum tomatoes, turning, until charred, 15 minutes; let cool. Peel the peppers and cut into strips; peel and chop the tomatoes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes. Toss with 12 ounces cooked fusilli, adding up to 1/2 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 1/2 cup torn basil and season with salt and pepper. Serve with drizzled olive oil.

BASIC PEPERONATA

Steps:

• Sauté the onions and garlic in 3 tablespoons of olive oil, over low heat.
• When the onions begin to brown, add the tomatoes and basil.
• Cook for about 10 minutes on low heat.
• Remove pan from heat and set aside.
• Begin to sauté the peppers in the rest of the olive oil.
• When peppers begin to soften, add the tomato mixture.
• Allow to cook until the peppers are soft, but skin is not falling off.
• Remove from heat and serve as an addition to any meal, or alone as a side dish.