ROASTED PEPPER PIZZA WITH ANCHOVY-CAPER OIL

MAKES TWO 12 to14-INCH ROUND PIZZAS

I hope you will try this. Don't let the anchovies scare you. The flavor is so mild but adds so much to the pizza. Before I made it, I knew it would be good because I have had peppers and anchovies in combination before. But even I was surprised at how perfect it was. It would also be excellent as a topping for bruchetta. Just mix the peppers and anchovy oil together. The recipe can easily be halved.

INGREDIENTS

Two batches Pizza Dough or use 2 store-bought 12 or 14-inch prebaked pizza crusts

4 large peppers, a combination of red, green and yellow

3 tablespoons olive oil

3 tablespoons minced fresh garlic

1 can (2 ounces) capers rolled in anchovies, rinsed and patted dry

Salt and pepper to taste

1 tablespoon dried oregano

4 ounces mozzarella cheese, crumbed or diced

4 tablespoons freshly grated Parmesan cheese

Roast the peppers and remove the skin. Cut into 1-inch slices.

Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the garlic and sauté about 2 minutes. If they start to brown, the heat is too high and must be turned down. Add the anchovies and capers and sauté until the anchovies have melted into the oil, about 2 minutes. Remove from heat and cool slightly.

Preheat oven to to 450° F. (If using a store-bought crust, follow the package instructions for baking.) Arrange the peppers slices on top of the crusts. Sprinkle with salt and pepper, going easy on the salt since the anchovies will be salty. Spoon the anchovy-caper oil evenly over each pizza. Top each pizza with half of the oregano, then each of the cheeses. If desired, drizzle with a little more olive oil. Bake according to the dough recipe or instructions for prebaked crust. Remove to cutting surface and let cool for at least 7 minutes. I prefer this pizza warm or room temperature.

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