Roasted Red Pepper Pizza with Avocados
March 13, 2012 § 1 Comment
E: The title here is a bit of a misnomer. The pizza doesn’t actually have roasted red peppers on it, though that would be a good idea. No, instead it is the sauce that contains the peppers. As a topping we used some orange bell peppers though, to make a sort of spiced vegetable mixture with onions, mushrooms, and cumin. And on top (not pictured until the very end) we placed thin slices of avocado (or not-so-thin in Joanna’s case—she’s an avocado fiend).
But aside from this, there’s something else noteworthy about this post. It is the inauguration of one of our Christmas presents. Joanna’s parents kindly bestowed upon us a pizza stone, something we have been yearning for since we started making pizza and first had to use an aluminum baking sheet. We don’t have a pizza peel at the moment, so we haven’t been heating the stone up beforehand and thus our crusts haven’t been changed beyond recognition. But the stone certainly helps in getting a nicely symmetric pizza, and seems to promote even heating as well. If you can find one that isn’t cracked in half (this is apparently a problem with ones ordered from the web, so go to a kitchen store where you can handle the stone first), we do suggest you get one if you are serious about pizza.
1/2 large yellow onion, diced
1 orange bell pepper, diced
8-10 crimini mushrooms, sliced
2 cloves garlic (or increase the garlic in the sauce, depending on your preference)
salt, pepper, and spices to taste (consider cumin, about 1/2 tsp, and maybe some chili powder)
2-3 avocados (for the whole pizza, we suggest you cut open only one at a time as needed so they don’t get brown)
6 – 8oz cheese — we used cheddar and parmesan, but you can use your favorite
Our regular sauce (link!)
About 1/3 to 1/2 of a 12 oz. jar of roasted red peppers, or roast your own!
Our regular dough (link!)
J: Okay, stepping in for Erik now. Start off, of course, by making your dough. Ideally this would be done the night before, so the dough can rest in the fridge overnight, but you can also do it the morning-of or even (if you must) right before you make the pizza.
Prepare all your veggie ingredients — chop the onion, pepper, mushrooms, and garlic; leave the avocados untouched until the pizza is baking so that they stay fresh and un-brown.
And make the sauce! Lemon, tomatoes, spices and herbs — and, in this case, adding some roasted red peppers for another layer of flavor.
If you like, sauté the onion, orange pepper, and mushrooms briefly in some olive oil (heat up the oil, add the onion first, cook for a couple minutes, then add the pepper and mushrooms and sauté until the mushrooms are lightly browned on each side — but not limp!). You don’t have to do this, but we thought it would mellow out the pizza’s flavors a bit.
While this is happening, roll out your dough. Crimp the edges into a crust using your fingers, grind some black pepper over the dough, and then ladle the sauce on and even it out.
Add all of the veggies, and then spread the cheese evenly over top! (Cheese not shown in the photo below).
Bake in your oven for 10-12 minutes, until the cheese is melty and bubbly and the crust has browned. While the pizza is baking, cut open your avocado and slice it into thin pieces. Spread these over the pizza when it comes out, and enjoy!