Category: Main Course
Cuisine: Italian
Yields:
2 Servings
Peperonata Pizza
A southern Italian slow-cooked stew of capsicum and onion – but this time it’s on a pizza 😉
Ingredients
Adjust Servings
Instructions
- Preheat a 30cm pizza tray to 250°C (fan-forced).
- 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.
- Add the capsicum and cook for 3-4 minutes, until softened.
- Add the vinegar, sugar and a pinch of salt and cook 4-5 minutes.
- Add the crushed tomatoes, reduce heat to low, and simmer, uncovered, for 20-25 minutes until liquid has reduced.
- Remove from the heat and stir through the basil leaves, then set aside to cool slightly.
- Roll out the dough and place on the preheated tray, top with the peperonata and bake for 10 minutes or until golden.
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Top with the mozzarella and return to the oven for 3-4 minutes until melted.
- Serve topped with extra basil.