If you haven't already baked a thousand and one pizza pies and become an expert at throwing your basic pizza dough up into the air like a professional, then here is the perfect reason to break out your yeast and dust off your bag of flour.
When I wrote about the shaved asparagus pizza, I mentioned that I'd make it a goal to see what else I could shave and pile on top of pizza dough. And even though my follow-through on food related promises is very laughable (stop laughing), I was serious. Really! I was *this close* to picking up my vegetable peeler, kissing the family farewell, and setting off in search of the next great pizza topping.
Luckily, my friends Mike and Stacey saved the day by showing up for dinner and mentioning what has been their pizza obsession, and it goes something like this: thinly sliced bell peppers! Red onion! Fresh herbs! Cheese!
If you don't have at least one dinner a week dedicated to pizza, as we do, you might want to try this out and see what transpires. Fridays, I've found, make great pizza nights.
Pizza with Red & Yellow Peppers
Adapted from Chez Panisse Vegetables, by Alice Waters
2 bell peppers (any mix of red, orange or yellow)
1/2 of a small red onion
1/4 cup parsley
1/4 cup basil leaves
3 tablespoons olive oil
1 teaspoon red wine vinegar
salt and pepper to taste
2 ounces mozzarella cheese
1 clove garlic
basic pizza dough, or your preferred pizza dough for one 12-inch pizza
1) Preheat the oven to 500 degrees F.
2) Thinly slice the peppers and onion and roughly chop the herbs. Toss in a bowl with 2 tablespoons of the olive oil and the vinegar, and season to taste with salt and pepper. Mince the garlic and mix it with the remaining 1 tablespoon of olive oil.
3) Roll out your pizza dough and place it on a pizza pan sprinkled with cornmeal. Using a pastry brush or your fingers, brush on the garlic/oil mixture, leaving a 1/2-inch border.
4) Sprinkle on the grated cheese and spread the pepper mixture on top of that. Bake the pizza for 10 to 12 minutes or until the dough is crispy and thoroughly cooked.