Pizza Camp: Recipes from Pizzeria Beddia by Beddia Joe

Author:Beddia, Joe [Beddia, Joe]
Language: eng
Format: epub, azw3
Publisher: Abrams
Published: 2017-04-17T16:00:00+00:00

ROASTED PEPPERS

One of my earliest food memories was eating a sandwich of homemade Italian bread and roasted green peppers. Even though I was only seven, the simplicity and humble nature really struck me. The experience has stayed with me, like a dream flavor I want to return to.

So now I like to honor that memory by constructing pizzas with that same idea of simplicity. You don’t need five or six things to build flavor, just a few done well. Green bell peppers are not for everyone, as they can be slightly bitter, so feel free to use the sweeter red, orange, or yellow ones.

At the pizza shop, we don’t have an open flame, so I just roast them in the oven. I like the way the flesh breaks down, but you don’t get smoky nuance without an open flame. So if you have a grill or stovetop gas burner, use it. Using a pair of tongs, slowly turn the pepper over a medium flame until the pepper is entirely blackened, about 5 minutes. To slow roast them in the oven, take a couple washed peppers and place them on a sheet tray lightly coated with a neutral oil in a preheated 450°F (230°C) oven. Wait for the skin to char and blister. The peppers will be done once they deflate a bit, after about 10 minutes.

For both methods, immediately place the cooked hot peppers in a tightly covered bowl or sealed container. Let them sit for 20 to 30 minutes. Once the peppers have cooled enough to handle, peel and discard the skins, but save any accumulated juice. Cut the peppers, toss the seeds, and slice into ½-inch- (12-mm-) wide strips. Toss with the pepper juice, add a couple tablespoons of extra-virgin olive oil, and season with salt to taste. You can also marinate them with chopped garlic, basil, and a little crushed red pepper. Let them sit covered in the fridge for an hour before use.

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