Peperonata Pizza

Name: Peperonata Pizza
Ingredients: 1 T olive oil; 1 red & 1 yellow pepper, cut in thin strips; 2 small tomatoes, peeled, seeded & chopped; 1 bay leaf; 1/4 t dried thyme; 3 cloves garlic, finely chopped; salt; pepper; 2 T garlic oil (ie, minced garlic covered with oil for coating the dough); 2-3 oz mozzarella, grated; 2-3 oz provolone, grated; 6-8 yellow pear tomatoes, quartered (sub cherry tomatoes, if desired); parmesan; 4 T basil, cut into ribbons

14 ingredients

1 steps

Ingredients

1 T olive oil
1 red & 1 yellow pepper, cut in thin strips
2 small tomatoes, peeled, seeded & chopped
1 bay leaf
1/4 t dried thyme
3 cloves garlic, finely chopped
salt
pepper
2 T garlic oil (ie, minced garlic covered with oil for coating the dough)
2-3 oz mozzarella, grated
2-3 oz provolone, grated
6-8 yellow pear tomatoes, quartered (sub cherry tomatoes, if desired)
parmesan
4 T basil, cut into ribbons

Directions

1

{"0":"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.","2":"Preheat over to 500F (and if using pizza stone, warm stone for 20 min)","4":"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.","6":"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."}