with Broccolini & Fresh Mozzarella
Stewed peppers, and often tomatoes, make up the Italian antipasto known as peperonata. It’s typically served at room temperature like many other antipasti that come before a meal, and sometimes as a condiment to accompany main dishes. A hearty, whole wheat pizza topped with peperonata is by far one of the best ways to utilize the season’s best sweet peppers.
- 8 Ounces Fresh Mozzarella
- 4 Cloves Garlic
- 3 To 4 Gypsy Peppers
- 1 Large Bunch Parsley
- 1 Onion
- 1/2 Bunch Broccolini
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Sugar
- 1 Teaspoon Capers
- 2 Tablespoons White Wine Vinegar
- 1/2 Cup Semolina & All-Purpose Flour Mix
- 1 Pound Whole Wheat Pizza Dough
- 1/2 Teaspoon Red Pepper Flakes
Prepare your ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Slice the mozzarella cheese. Peel and roughly chop the garlic. Slice the gypsy peppers lengthwise into thin matchsticks. Chop the parsley leaves once or twice. Peel and slice the onion. Cut off the tough ends off the broccolini stems. Roughly chop the remaining stems and roughly chop the florets.
Make the peperonata:
In a large pan, heat some olive oil on medium-high until hot. Add the garlic and cook about 1 minute, or until lightly golden. Add the onion and cook about 2 minutes, or until softened, stirring occasionally. Add the peppers, and cook 2 to 4 minutes, stirring until softened. Stir in the tomato paste for about 1 minute, then stir in the capers and sugar until the sugar dissolves.
Finish the peperonata:
Stir in the parsley and white wine vinegar, scraping up any bits at the bottom of the pan. Remove from the heat.
Assemble the pizza:
Add the broccolini to a medium bowl, drizzle it with a little olive oil, and season with salt and pepper, tossing to coat. Dust a work surface with half the flour mixture. Place the dough on the floured surface and use your hands to stretch it to a ¼-inch thickness. Dust a large baking sheet with the remaining flour mixture, then place the dough on the baking sheet. Drizzle it with some olive oil and season with salt and pepper. Place the sliced cheese and brocolini on top of the dough. Spread the peperonata over the top.
Bake the pizza:
Bake the pizza in the oven for 13 to 15 minutes, or until the broccolini and peppers are browned and the dough is cooked through in the center. Sprinkle some red pepper flakes over the pizza before eating, if you like. Enjoy!