Friday, November 11, 2011

Homemade Pizza with Roasted Peppers and Sliced Tomatoes



1 Fresh pizza dough recipe click here or store bought
Roasted peppers click here or store bought from a jar
Fresh plum Roma tomatoes sliced or any sliced tomatoes available
Fresh Buffalo milk mozzarella in the fine cheese sections of your supermarkets
(Buffalo milk is very white and beautifully smooth. It is significantly lower in cholesterol and higher in calcium than cows, sheeps or goats milks. The flavor is wonderful. It does make a huge difference in flavor. )
Pecorino Romano cheese
 1 Recipe or jar marinara sauce recipe click here
 dried oregano

Spread dough out on greased pizza pan.  Let rise 1/2 inch thick. Bake on 400 degree oven for 15 minute. Remove from oven.  Top lightly with sauce, roasted peppers, sliced tomatoes, fresh mozzarella slices, oregano and lots grating cheese all over the top evenly . Bake on 430 degree hot oven until cheese on top is bubbly and brown.

Note: this dough is cooked twice so it won't be soggy, the first time is to seal the top, after you put all the ingredients on it precooked, it won't sink and will evenly bake.

Optional: you can add any meat you would like or fish such as shrimp. Everything taste great in combination with the roasted peppers.

21 comments:

Angie's Recipes said...

I often did meatless pizzas for the lunch ;-) Love yours too!

Federica said...

I love it :) Bye, have a great week end

Dzoli said...

Honest straight forward pizza.Love it;)

Tina said...

Sweet peppers and cheese, sounds like a great way to top a pizza. Sometimes pizza is prepared with too much topping, but this pizza does let the peppers stand out-which is a good thing. Yum!
Thanks for your kind words on my last post. The holidays will soon be here so I hope you get some down time to relax!

Trix said...

You KNOW pizza is the way to my heart, and this one looks fabulous!!

Belinda @zomppa said...

Simple and brilliant!

Lenia said...

It looks really delicious!!!xxx

Mari @ Mari's Cakes said...

The perfect Friday dinner! Looks great, Claudia ;)

Big Dude said...

Nice collection of toppings and it looks so good. I didn't realize that about buffalo milk - good info. I did pizza today as well.

Pretend Chef said...

This looks so delicious. Perfect for pizza night. Love the flavor combo.

Curt said...

How'd you know pizza was my favorite food? This looks so perfectly cooked.

Tiffany said...

Love homemade pizzas. You can make it anyway you like it. Looks delicious!

Angela said...

Beautiful looking pie--love the tip on the cheese, too.

Claudia said...

Buffalo mozzarella is a gem as is this pizza. Love Friday night pizzas - especially form the home!

FOODESSA said...

To think that I came home from work exhausted and uninspired. This pizza would be the perfect snacking Friday night supper.

Have a great weekend ;o)

Ciao for now,
Claudia

Lizzy said...

Oh, this looks excellent, Claudia!!! I'd love this pizza combination. Have a wonderful weekend...and thanks for the sweet comments about my improving photography. You made my day :)

(Lady Gourmet) Catherine said...

Dear Claudia, Love homemade pizza!! I just think this sounds great. We would have so much fun cooking. I made pizza tonight too! Your friend, Catherine xo

Elisabeth said...

Your homemade pizzas are always so inviting, delicious, and comforting!
I wish I could have a couple slice of that on a Friday night, when I just don't feel like cooking.
Even leftovers are so good...love it cold, as well!
Have a wonderful weekend!
xoxo

Shelby said...

This would be the perfect pizza for me - looks delish!

anthony stemke said...

Me and pizza go way back; I like your straightforward recipe here.

I usually preheat oven to 400F during last 30 mins of rise. Peppers or onions or both are great toppers. But I put my stone on top and when I slide the pie onto it I shut off the oven and turn on the broiler. Not too high up and check after 5 mins. The stone cooks the underside and the broiler gives a slightly charred top, reminiscent of wood-fired brick ovens.

But I've seen many pizzaioli use the double bake technique too. Thanks Peg for sharing this.

Magic of Spice said...

Beautiful looking pizza and my favorite toppings to enjoy...wonderful!