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Piedmont Peppers With Pizza Bianco

A community recipe by

Not tested or verified by Nigella.com

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Introduction

By Jeremy Lee from Market Kitchen Jeremy Lee prepares an Italian feast of stuffed roast peppers served with a home-made mozzarella pizza Servings: 4 Level of difficulty: Intermediate Preparation Time: 35 minutes, plus proving time Cooking Time: 45 minutes

By Jeremy Lee from Market Kitchen Jeremy Lee prepares an Italian feast of stuffed roast peppers served with a home-made mozzarella pizza Servings: 4 Level of difficulty: Intermediate Preparation Time: 35 minutes, plus proving time Cooking Time: 45 minutes

Ingredients

Serves: 2

Metric Cups

For the Pizza Dough

  • 60 grams rye flour
  • 2 teaspoons dried yeast (active)
  • 60 millilitres water (lukewarm)
  • 1 tablespoon milk
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 450 grams flour (unbleached)

For the Topping

  • buffalo mozzarella
  • olive oil

For the Pizza Dough

  • 2⅛ ounces rye flour
  • 2 teaspoons dried yeast (active)
  • 2 fluid ounce water (lukewarm)
  • 1 tablespoon milk
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 15⅞ ounces flour (unbleached)

For the Topping

  • buffalo mozzarella
  • olive oil

Method

Piedmont Peppers With Pizza Bianco is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • For the peppers: preheat the oven to 220C/gas 7.
  • Put the sliced garlic inside the pepper halves. Halve the tomatoes and tuck these into the peppers too. Pour over the oil and bake in the oven for half an hour until the edges of the peppers darken. Turn off the oven and leave the peppers to cool inside. Once cooled, arrange the anchovies on top.
  • For the pizza dough: mix together the rye flour, dried yeast and lukewarm water and leave to rise at room temperature for 20 to 30 minutes. Add the rest of the ingredients and mix to a dough with a wooden spoon.
  • On a wooden board, knead the dough thoroughly, using quick light motions of your hand so the dough won't stick. Add more flour only if required, and knead for 10-15 minutes. Transfer the dough to a bowl rubbed with olive oil and oil the surface of the dough. Cover with towel and leave in a warm place for 2 hours until it has doubled in size.
  • After 2 hours, return the dough to the wooden board and punch down, then return it to the bowl, cover and leave to prove 40 minutes more.
  • Preheat the oven to 230C/gas 8.
  • For the topping roll the dough out to 3mm thick. Top with chunks of mozzarella and sprinkle with black pepper, then bake for 12-15 minutes. Drizzle with olive oil and serve with the Piedmont peppers.
  • For the peppers: preheat the oven to 220C/gas 7.
  • Put the sliced garlic inside the pepper halves. Halve the tomatoes and tuck these into the peppers too. Pour over the oil and bake in the oven for half an hour until the edges of the peppers darken. Turn off the oven and leave the peppers to cool inside. Once cooled, arrange the anchovies on top.
  • For the pizza dough: mix together the rye flour, dried yeast and lukewarm water and leave to rise at room temperature for 20 to 30 minutes. Add the rest of the ingredients and mix to a dough with a wooden spoon.
  • On a wooden board, knead the dough thoroughly, using quick light motions of your hand so the dough won't stick. Add more flour only if required, and knead for 10-15 minutes. Transfer the dough to a bowl rubbed with olive oil and oil the surface of the dough. Cover with towel and leave in a warm place for 2 hours until it has doubled in size.
  • After 2 hours, return the dough to the wooden board and punch down, then return it to the bowl, cover and leave to prove 40 minutes more.
  • Preheat the oven to 230C/gas 8.
  • For the topping roll the dough out to 3mm thick. Top with chunks of mozzarella and sprinkle with black pepper, then bake for 12-15 minutes. Drizzle with olive oil and serve with the Piedmont peppers.
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