Bell pepper, smoked mozzarella, black olives, capers, pecorino, olive oil. Inspired by Peperoni e provola from the menu of 50 Kalò in London.
Ingredients
Preparation
- 1
Pan-fry the bell peppers until soft. Drain the olives, rinse and dry the capers.
Bake or pan-fry the bell peppers in advance and let them cool. Treat capers and olives as part of the seasoning, especially if you are also adding salty pecorino.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread the weighed toppings: bell pepper, smoked mozzarella, black olives, capers, pecorino.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: olive oil.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
