Peperonata Pizza with Broccolini & Fresh Mozzarella

Peperonata Pizza

with Broccolini & Fresh Mozzarella

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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Peperonata Pizza with Broccolini & Fresh Mozzarella
Title
  • 8 oz Fresh Mozzarella
  • 4 cloves Garlic
  • 3 to 4 Gypsy Peppers
  • 1 large bunch Parsley
  • 1 Onion
  • ½ bunch Broccolini
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Sugar
  • 1 tsp Capers
  • 2 Tbsps White Wine Vinegar
  • ½ cup Semolina & All-Purpose Flour Mix
  • 1 lb Whole Wheat Pizza Dough
  • ½ tsp Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 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:
2 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:
3 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:
4 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:
5 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!

Tips from Home Chefs

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Peperonata Pizza

Prepare your ingredients:
1 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.
2 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.
Make the peperonata:
Finish the peperonata:
3 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.
4 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.
Assemble the pizza:
Bake the pizza:
5 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!
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