Peperonata is a kind of fresh, healthier vegetable dish made with tomatoes, peppers and onions. It is typically a Southern Italian vegetable mixture but eaten throughout Italy now. You can easily make this vegetarian pizza with variations in your own kitchen.
Make 2 large pizzas
Ingredients: Italian Peperonata Pizza Recipe
Plain flour 450 g
Salt a pinch
Easy-blend yeast 1 sachet
Warm water about 1 ½ cup
For Topping: Italian Peperonata Pizza Recipe
Can tomatoes 400 g
Onion, sliced 1
Olive oil 2 tsp
Red pepper, seeded and sliced 2 large
Yellow pepper, seeded and sliced 2 large
Garlic clove, crushed 1
Black olive, pitted and halved 8
Salt and black pepper to taste
Preparation Method: Italian Peperonata Pizza Recipe
To make the dough, sift the flour and salt into a bowl and mix with the yeast. Add enough warm water to mix and make soft dough.
Knead for 5 minutes until smooth. Cover and leave in a warm place for an hour or until it double the size.
To make the topping, fry the onions in the oil and make it soft then stir in the peppers, tomatoes, garlic. Cover and simmer for 30 minutes, until no liquid remains. Now add salt and black pepper as required taste.
Preheat the oven to 230° C. Divide the dough in half and press out each piece on a lightly oiled round baking plate of baking sheet, make the edges slightly turned.
Spread over the topping, dot with olives and back for 15-20 minutes.
Italian Peperonata Pizza is ready. Serve hot or cold with salad.
Italian Peperonata Pizza Recipe
Energy 965 Kcals
Fat 9.04 g
Saturated fat 1.07 g
Fibre 14.51 g