Peperonata Pizza

Peperonata Pizza  A southern Italian slow-cooked stew of capsicum and onion - but this time it's on a pizza 😉
Servings: 2 yield(s)
Ingredients
  • 1 Portion of Pizza Dough (See NOTE)
  • 1 tbsp Olive Oil
  • 1 small Red Onion - cut into a large dice
  • 1 clove Garlic - sliced
  • 0.66 a Red Capsicum (Bell Pepper) - cut into strips
  • 0.66 a Yellow Capsicum (Bell Pepper) - cut into strips
  • 1 tbsp Balsamic Vinegar
  • 0.25 tsp Caster Sugar
  • 200 g tin Crushed Tomatoes
  • 0.5 cup Fresh Basil (plus extra to serve)
  • 0.5 cup shredded Mozzarella Cheese
Instructions
  1. Preheat a 30cm pizza tray to 250°C (fan-forced).
  2. Sauté the onion and garlic in the oil, in a saucepan, over a medium heat, for 2-3 minutes or until the onion has softened and the garlic smells fragrant.
  3. Add the capsicum and cook for 3-4 minutes, until softened.
  4. Add the vinegar, sugar and a pinch of salt and cook 4-5 minutes.
  5. Add the crushed tomatoes, reduce heat to low, and simmer, uncovered, for 20-25 minutes until liquid has reduced.
  6. Remove from the heat and stir through the basil leaves, then set aside to cool slightly.
  7. Roll out the dough and place on the preheated tray, top with the peperonata and bake for 10 minutes or until golden.
  8. Top with the mozzarella and return to the oven for 3-4 minutes until melted.
  9. Serve topped with extra basil.
Recipe Notes

Pizza Dough