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Colorful Pepper Pizza

Tinkerbell

 

 

 

 

 

 

 

 

Ingredients

1 Pound Store-bought Plain Pizza Dough (Trader Joe’s has a nice one)

1 8-Ounce Can Tomato Sauce

3 Cloves Garlic

3 Ounces Multicolored Tinkerbell Peppers

1 Ear of Corn

1 Ounce Baby Kale (or arugula)

3 Ounces Fontina Cheese

2 Tablespoons Grated Parmesan Cheese

2 Teaspoons Red Wine Vinegar

¼ Teaspoon Crushed Red Pepper Flakes

 

Directions

Remove the dough from the refrigerator to bring to room temperature.

Preheat the oven to 475°F.

Wash and dry the fresh produce.

Peel and mince the garlic.

Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob.

Cut off and discard any rind from the Fontina cheese; small dice the cheese.

Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings.

Making the Sauce

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot.

Add the garlic; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until golden brown and fragrant.

Add the tomato sauce; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Remove from heat. Season with salt and pepper to taste.

 

The Dough

Lightly oil a sheet pan.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil.

Evenly spread the sauce onto the prepared dough, leaving a 1-inch border around the edges (you may have extra sauce).

Evenly top the sauce with the corn, Fontina cheese and peppers.

Sprinkle with half the Parmesan cheese; drizzle with olive oil and season with salt and pepper.

Bake 18 to 20 minutes, or until the cheese has melted and the crust is golden brown.

Remove from the oven and let stand for at least 2 minutes.

Just before serving, add the kale to the bowl of dressing. Toss to coat; season with salt and pepper to taste. Top the baked pizza with the dressed kale

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