Williams-Sonoma Pizza Night by Kate McMillan

Author:Kate McMillan
Language: eng
Format: epub
Publisher: Weldon Owen

PEPPERONI, ROASTED RED PEPPER & MOZZARELLA PIZZA

FRESH TWIST ON A CLASSIC

Here, classic pepperoni pizza gets a lift from chunks of red bell pepper and basil leaves. For an equally tasty variation, replace the pepperoni with torn pieces of sliced prosciutto.

WHAT YOU NEED

2 small red bell peppers

1 ball Thin-Crust Pizza Dough (see recipe) or Whole-Wheat Pizza Dough (see recipe)

1 cup (8 fl oz/250 ml) Tomato Sauce (see recipe)

2 cups (8 oz/250 g) shredded low-moisture mozzarella cheese

¼ cup (1 oz/30 g) grated Parmesan cheese

3 oz (90 g) pepperoni, thinly sliced

Olive oil for brushing

Kosher salt and freshly ground pepper

8 fresh basil leaves, torn into large pieces

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