Braised Pepper Pizza

Pizza Peperonata

Cooking With Nick Stellino
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Ingredients:

1 Recipe Pizza Dough
½ cup Pizza Sauce
1/3 cup Olive Oil
1 medium Onion, sliced
2 Red Bell Peppers, seeded and sliced
2 Yellow Bell Peppers, seeded and sliced
6 large Garlic cloves, thickly sliced
½ teaspoon Red pepper flakes
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
1 cup grated Imported Provolone Cheese
½ cup grated Mozzarella Cheese

Related Recipes

Makes 2 14” Pizzas
Printable Version
Make the Pizza Dough.
Heat a large skillet over medium high heat. Add the olive oil and the onions. Stir and cook until the onions begin to brown, 2 minutes. Add the peppers and sauté until the peppers begin to brown, 4 minutes. Add the garlic, pepper flakes, salt and pepper. Reduce the heat to low and cook, stirring occasionally, until the peppers are tender, 20 minutes. The peppers and onions will be dark, soft and caramelized.
Preheat the oven to 500 degrees. If you are using a pizza stone, place it on a lower shelf and preheat it with the oven. If you are using pizza pans, arrange the racks in the lower half of the oven.
Divide the pizza dough in half. Pat or roll the dough into a 14" round. Place the round on a wooden pizza peel or pizza pan generously dusted with flour or cornmeal. Spread half of the Pizza Sauce evenly over the dough. Distribute half of the peppers over sauce and top with half of the cheeses.
If you are using a pizza stone, slide the pizza directly onto the preheated stone. Alternately, place the prepared pizzas on the rack. Bake for 8-10 minutes, until brown, crisp, and bubbling. Remove the pizza from the oven, cut into wedges and serve hot.
To make a second pizza, repeat the steps with the remaining ingredients.
©2013 Nick Stellino Productions