Pepper (+ oni) Pizza
Jun 17 MM Local Harvest Share member Jeffrey Woodruff pulled this together for us at a recent dinner at his house, and I was blown away. His trick: drain your MM Local tomatoes and lay them whole right on the crust as the basis for sauce. Sit back and admire.
Ingredients:
- 1 Jar MM Local Tomatoes with Rosemary or with Basil
- 2 Tablespoons MM Local High Desert Peppers (MILD)
- Pizza Dough (we used 2 of Brick 'n Ivy's frozen doughs from the Old South Pearl Farmer's Market)
- 1/2 cup grated mozzeralla cheese
- 1/2 cup grated parmagiano-reggiano
Instructions
Set oven to 400F
The first step is the coolest: set up a colander over a bowl. Pour tomatoes into colander and let tomato juice drain into bowl. You can pour the juice back into your jar and save for a tomato sauce.
We found that toasting the crust before adding the tomatoes resulted in a nicer (less soggy) crust than when we dressed the raw dough with the recipe. Either method seemed to work well though - so up to you. Toast for 2-4 minutes or until dough is ever-so-slightly crisp.
Make pizzas: Add tomatoes, layer with cheese, peppers and other ingredients to your liking. Bake on top oven rack for 5-10 minutes
Let rest for 5 minutes and enjoy!
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