Best White Pizza With Pickled Onions And Peppers Recipes

PIZZA WITH SWEET AND HOT PEPPERS

Pizza With Sweet and Hot Peppers image

This pizza is in the light-handed California style, with no tomato sauce. If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta. Omit the sausage for a vegetarian version.

Provided by David Tanis

Categories dinner, quick, pizza and calzones, main course

Time 1h

Yield 4 10-inch pies

Number Of Ingredients 13

Ingredients

6 cups thinly sliced bell pepper or other sweet pepper
2 cups thinly sliced red onion
1 jalapeño pepper, thinly sliced
2 garlic cloves, minced
3 tablespoons olive oil
Salt
4 balls of pizza dough, ready to stretch and bake (see recipe)
All-purpose flour, for dusting
8 ounces/225 grams low-moisture mozzarella or Fontina, grated
1 pound/450 grams fresh mozzarella
8 ounces/225 grams Italian fennel sausage (2 sausages in casings), cut into 1/2-inch pieces (optional)
1 tablespoon chopped fresh marjoram
Basil leaves, for garnish

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.

Nutrition Facts : @context http, Calories 1288, UnsaturatedFat 26 grams, Carbohydrate 132 grams, Fat 57 grams, Fiber 10 grams, Protein 60 grams, SaturatedFat 26 grams, Sodium 2473 milligrams, Sugar 12 grams

SAUSAGE, MUSHROOM, AND PICKLED-PEPPER PIZZA

Sausage, Mushroom, and Pickled-Pepper Pizza image

Italian sausage, pickled cherry peppers, and umami-rich shiitake mushrooms take this pan pizza into bold territory. The pie is made with a fast-rising dough so it's almost as fast-and twice as delicious-as delivery.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
3/4 cup marinara sauce, such as Rao's Homemade
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
8 ounces sweet Italian sausage, removed from casings and crumbled into bite-size pieces
2 ounces shiitake-mushroom caps, halved, or sliced if large
1/3 cup thinly sliced red onion
1/4 cup pickled cherry or Peppadew peppers, halved
Fresh basil leaves, for serving

Steps:

Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.