Black Olive and Red Pepper Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
basic pizza dough 3 large red sweet peppers cornmeal, if using a pizza peel
about 1/2 cup olive oil, preferably extra-virgin 2-1/2 cups (about 10 ounces) shredded mozzarella cheese 5 or 6 flat anchovy fillets, minced (optional)
4 garlic cloves, minced or pressed 2-1/2 cups drained pitted ripe olives, preferably oil-cured, finely chopped salt
freshly ground black pepper



1 Prepare the dough and preheat the oven as directed in the basic recipe.
2 Hold the peppers over an open flame or slip under a broiler and turn frequently until completely charred on all sides. Place the peppers in a loosely closed paper bag until cool, about 15 minutes. Remove the pepprs from the bag and rub off blackened skin with fingertips. Cut peppers in half lengthwise, remove and discard seeds and veins, and finely chop. Reserve.
3 Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with the cheese, leaving a 1/2-inch border around the edges. Sprinkle with the anchovies and garlic, then arrange the reserved red peppers and the olives to form alternating stripes or in a checkerboard design. Season to taste with salt and pepepr and drizzle evenly with olive oil.
4 Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. SLice and serve immediately.

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