Roasted Red Pepper Whipped Feta Pizza With An Oat Flour Crust Recipes

ROASTED RED PEPPER PIZZA

Steps:

• Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
• Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
• Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
• Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
• Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
• Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
• Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

FETA AND RED BELL PEPPER PIZZA

Steps:

• Prepare grill:
• Open vents in lid and bottom of a kettle grill and put 25 briquets on each of 2 opposite sides of bottom, leaving middle clear. Oil rack and position it with flaps over briquets (for adding more briquets), 5 to 6 inches above them. Light briquets. (They're ready when grayish white, 20 to 30 minutes.)
• Shape pizza dough while grill heats:
• Halve dough and form each half into a disk. Dust dough and your hands with flour. Holding 1 edge of 1 piece of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch round to roughly 6 inches. Flour your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until about 10 inches in diameter.
• Put round on a lightly floured foil-lined baking sheet, then lightly flour top of dough and cover with another sheet of foil. Repeat shaping with remaining piece of dough and stack on top of first round, lightly flouring and covering with foil.
• Make pizzas:
• Stir garlic into oil.
• Discard foil from top crust and lightly brush with 1 tablespoon garlic oil.
• Holding foil underneath, flip crust, oiled side down, onto rack of grill. Repeat with remaining crust. Cover grill and cook until undersides of crusts are golden brown, about 4 minutes.
• Turn crusts over with 2 metal spatulas, then brush each with 1 tablespoon garlic oil and sprinkle with bell peppers, feta, oregano, and salt and pepper to taste. Cover grill and cook 5 to 7 minutes more, or until undersides are golden brown and cheese is slightly melted.

PEPPER, ONION & FETA PIZZA

Steps:

• Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
• Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.