Pizza with Roasted Peppers and Anchovy-Caper Oil
Makes two 12 to 14-inch round pizzas
I hope you will try this pizza. Do not be put off by the anchovies. The flavor is not at all fishy, but adds a salty, somewhat nutty taste. Before I made this recipe, I knew it would be good because I have had roasted bell peppers and anchovies in combination before. But even I was surprised at how perfect they are on a pizza. It is delicious as a main dish, but can also be cut into small party-size pieces. A mixture of the peppers and anchovy oil is also excellent as a topping for bruschetta. The recipe can easily be halved if you only need one pizza. If you like ricotta salata or mild goat cheese, either is an excellent substitute for the mozzarella. I love to roast my own peppers, but you can use store-bought jarred peppers or get some from the deli.
- Pizza dough or prebaked crusts for two pizzas, store-bought or homemade (see the similar and related recipes links)
- 4 large bell peppers, a combination of red, green and/or yellow
- 3 tablespoons olive oil
- 3 tablespoons minced fresh garlic
- 1 can (2 ounces) capers rolled in anchovies, rinsed and patted dry
- Pepper to taste
- 1 tablespoon dried oregano
- 4 ounces mozzarella cheese, crumbled or diced
- 4 tablespoons freshly grated Parmesan cheese
Cut the peppers in half vertically. Remove the stems, core and seeds. Place them skin side down on a very hot grill, in a grill pan or skin side up under the broiler and cook until charred. Place the hot peppers in a closed plastic bag or under a towel. Let them 'sweat' until tender and cool enough to handle. Remove the skin; it will come off very easily with your fingers. Cut into 1-inch slices.
Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook about 2 minutes. (If they start to brown, the heat is too high and must be turned down.) Add the anchovies and capers and cook until the anchovies have melted into the oil, about 2 minutes. Remove from heat and cool slightly.
Preheat oven to 450° F. Shape the dough into two pizzas about 12-inches in diameter. (If using a store-bought crust, follow the package instructions for baking.) Arrange the peppers slices on top of the dough. Season with pepper. (Salt is not necessary since the anchovies are salty, but add a little if you think you need to.) Spoon the anchovy-caper oil evenly over each pizza. Top each pizza with half of the oregano, then half of each of the cheeses. If desired, drizzle with a little more olive oil. Bake according to the dough recipe or instructions for prebaked crust, usually about 15 minutes. Remove to cutting surface and let cool for at least 5 minutes. This pizza can be served hot, but is even better warm or at room temperature.