Pizza with Capsicums and Olives

Photo by Alessandra Zecchini, © cover made with flickr

This pizza has mozzarella among the toppings, for a vegan version just omit the mozzarella :-)

Ingredients

Some basic Basic Pizza Dough, recipe here

For the topping

1 red capsicum

1 yellow capsicum

Salt to taste

2 tbsp olive oil, plus more to drizzle

1 can chopped tomatoes

1 pinch dried oregano

1 pinch salt

1 large mozzarella

3 tbsp black olives

Fresh basil leaves

Tops 3 flat pizzas

Wash the capsicums and then place whole in the oven at 180°C until they smell cooked. Carefully remove the capsicums from the oven and place inside a paper bag for 5 minutes; this will help the skin come off easily. Peel the capsicums, remove the seeds and cut into small slices, then place into a bowl and stir in the olive oil and a little salt. Empty the content of the chopped tomato can into another bowl, add a little salt and the dried oregano. Top the pizzas with the chopped tomatoes, then add a few slices of mozzarella, a few strips of capsicum and some olives. Bake in a preheated oven at 240ºC (475ºF), or the highest setting you have, for 7 to 10 minutes. Once ready, top with a drizzle of olive oil and fresh basil leaves.

Comments

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book Sweet As... where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel

Kamo Kamo Maori Squash and Italian Borlotti Beans

A crop which gives me great pleasure is borlotti beans, not only for their flavour but also because I love the idea of growing protein food! I eat fresh borlotti, or I dry them and then use them to make nice soups and stews; in particular I like soups with pumpkins, but since this year I am traveling on, I will not enjoy the pumpkins that are growing in my garden. So I tried a different 'pairing'. A friend gave me some kamo kamo, the traditional Maori squash, and told me that the way to eat it is to boil it (skin on) and then cut it and spread it with butter (or olive oil...) salt and pepper, and scoop the flesh out with a fork. I had two kamo kamo so I boiled one (as a was told) and cut the other and sauted with a drop of olive oil and other vegetables from my garden: red onion, and celery. Then I added the beans and some water, salt and pepper, and cooked everything until the beans were soft. I added water little by little, when necessary, and I thought that this would be goo

Only Recipes, by Alessandra Zecchini ©

Search This Blog