Best Rizzos Famous Hot Or Sweet Peppers W Asiago Recipes

RIZZO'S FAMOUS HOT OR SWEET PEPPERS W/ ASIAGO RECIPE - (4.4/5)

Steps:

• Preheat oven to 350. Place peppers in a roaster or baking dish. Cover and bake until soft and tender, about 35 minutes. (Peppers may be prepared to this pint and refrigerated overnight) Drain the liquid and place peppers in a skillet. Season with oil, freshly chopped garlic and garlic salt to taste. Saute over medium heat until garlic is lightly browned. Top with Asiago cheese and place under broiler to melt. Transfer to a large bowl or serving platter. Serve immediately with good Italian bread.

PIZZA WITH SWEET AND HOT PEPPERS

Steps:

• Prepare the pepper mixture: Place peppers, onion, jalapeño, garlic and oil in a mixing bowl. Season well with salt and toss to distribute seasoning, then set aside.
• Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
• Shape the dough: Pat 1 dough ball to a flat disc, lightly dust both sides with flour and stretch by hand to a 10-inch diameter. Alternatively, lightly dust dough with flour and roll out with a pin. Place dough circle on a parchment-lined rimless baking sheet (or use a rimmed baking sheet turned upside down, or a pizza peel).
• Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a 1/2-inch border. Top each with 4 ounces sliced fresh mozzarella. Arrange the pepper mixture over the cheeses and dot each pizza with 2 ounces of sausage meat in very small pieces. Sprinkle with a pinch of marjoram.
• To bake, quickly slip the pizza, still on the parchment, onto the baking stone. Bake for 5 to 7 minutes, until dough is well browned and pepper mixture is slightly charred in spots. Use a large spatula to remove pizza from oven, discard parchment and place on a large cutting board. Garnish with basil leaves and cut into slices.

ROASTED RED PEPPERS WITH CHORIZO, MANCHEGO, AND ALMONDS (SPAIN)

Steps:

• Preheat the broiler.
• Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
• While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
• In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!

FLATBREAD WITH SAUSAGE, BELL PEPPERS, AND ASIAGO

Steps:

• 1. Set a pizza stone on the center rack. Preheat oven to 450°F, or higher if possible.
• 2. Sprinkle some flour on the work surface.
• 3. Divide the dough into halves or thirds, depending on how thin or thick you like your flatbread. Work the dough, rolling it into a ball, then flattening it into a circle with the palm of your hand. Press with your fingertips from the center outward, widening the circle. Start pushing this small circle into an oblong or rectangular shape, always leveling the thickness of the dough, so that the dough is about 14 by 6 inches.
• 4. Sprinkle some cornmeal on a pizza peel or the underside of a cookie sheet. Pick up the dough and, in one deft movement, transfer it to the peel.
• 5. Drizzle 1 tablespoon of the olive oil over the surface of the flatbread. Sprinkle half (or one third if making three flatbreads) of the Asiago evenly over the dough and then scatter one half or one third (if making three flatbreads) of the sausage and pepper over the surface.
• 6. Pick up the peel and open the oven door. Gently slide the flatbread onto the stone; a few shakes of the peel and the dough should slide right off, thanks to the cornmeal.
• 7. Bake the flatbread until the surface is bubbling and the bottom of the crust is turning a dark, golden color and crisping nicely, 15 minutes or less. Use the peel to remove the flatbread from the oven, cut into slices, and serve. While the first flatbread is baking, ready the next one. Bake it as you enjoy the first one. Repeat until you've used all the dough and other ingredients.