Roasted Red Pepper Pizza Recipes

PIZZA WITH ROASTED PEPPERS AND MOZZARELLA

Steps:

• Preheat the oven to 450 degrees with a baking stone in it.
• Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
• Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.

ROASTED GARLIC AND PEPPER PIZZA

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 20-25 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic onto a work surface; cut into thin slices. , Cut peppers in half; remove and discard seeds. Place cut side down on a baking sheet. Broil peppers 4 in. from the heat until skins blister, about 6 minutes. Immediately place peppers in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skins; cut peppers into thin strips., In a small bowl, combine the olives, vinegar, oregano, basil, white pepper and remaining oil. Place crust on an ungreased 12-in. pizza pan; top with olive mixture, roasted garlic and peppers, onion and cheeses. Bake at 350° for 15-20 minutes or until cheese is melted.,

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
• Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
• In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

ROASTED RED PEPPER & CHORIZO PIZZA

Steps:

• Heat oven to 400°F.
• Spread crust with sauce; top with chorizo, onions, peppers and cream cheese.
• Bake 10 to 15 min. or until heated through.
• Serve topped with arugula.

ROASTED-RED-PEPPER PIZZAS WITH ARUGULA

Steps:

• Preheat oven to 500 degrees. In a blender, puree peppers until smooth. Season with salt and pepper. On a floured work surface, roll 2 dough balls into 10-inch rounds. Sprinkle 2 rimmed baking sheets with cornmeal; place 1 round on each. Top each round with 3 tablespoons red-pepper puree and one-fourth the cheese, leaving a 1-inch border. Drizzle each with 1 1/2 teaspoons oil and season with salt and pepper. Bake until crust is golden brown and cheese is melted and bubbling, about 10 minutes. Transfer pizzas to plates and keep warm.
• Wipe sheets clean, sprinkle with cornmeal, and repeat to make 2 more pizzas. In a medium bowl, toss arugula with 2 tablespoons oil; season with salt and pepper. Divide basil among pizzas and top with arugula. Serve with lemon wedges.

ROASTED RED PEPPER AND ARUGULA PIZZA

Steps:

• Preheat oven to 425 degrees.
• Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
• Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
• Bake at 425 degrees for 7 minutes. Remove crust from oven.
• Layer red pepper strips and arugula (or spinach leaves) over crust.
• Sprinkle with pine nuts, red onion and crushed red pepper.
• Put in oven again and bake for 5 minutes.
• Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
• Cut into 8 pieces.