Thursday, March 17, 2011
Candied Red Pepper Pizza
This is another gem from Anya von Bremzen's The New Spanish Table. This sweet and savory pizza is so bright and sunny it just makes me happy. The flavor is incredible! We enjoyed it last night with a glass or two of champagne.
I love how she has adapted the recipe for speed by using canned roasted red peppers... this also makes it great for wintertime. I cut the recipe in half because I don't have an 11x17-inch baking pan. She used red peppers canned in oil, but the ones I got from Sunflower Market were canned in water, so I adjusted for that by cooking them uncovered, because they release a bit more water.
2 Tbs olive oil
1/2 medium sweet or white onion
1 19-oz jar roasted red peppers (in water)
2 Tbs granulated sugar
1 Tbs sherry vinegar or red wine vinegar
1 12-inch pizza dough
Preheat the oven to 450F. Thinly slice the onions and red peppers. Heat 1 Tbs olive oil in a wide skillet on medium-low flame. Add the onion and cook until soft but not browned, 5 to 10 minutes. Add the peppers and cook about 5 minutes more, stirring occasionally. Add the granulated sugar and vinegar, and cook on medium-low about 10 minutes longer, stirring frequently, until the liquid is reduced. Season with salt to taste and let cool.
Roll out the pizza dough, brushing the pan and the top of the dough with remaining olive oil. Spread the filling evenly on top. Bake on center rack until the crust is golden, 18 to 20 minutes. Let the pizza cool, and sprinkle lightly with confectioners' sugar. Serves 6 as an appetizer or 2 as a light main course.