Prime Time International



Roasted Bell Pepper Pizza


Herb Pizza Dough:
  • 1 tablespoon active dry yeast
  • 3/4 cup plus 2 tablespoons lukewarm water
  • 2 3/4 all-purpose plain flour, plus 1/2 cup for working
  • 1 teaspoon
  • 2 tablespoons minced fresh herbs or 1 tablespoon mixed dried herbs
  • 1 tablespoon extra-virgin oil
  • Proceed as directed for the basic pizza dough, stirring the herbs together with the flour and salt.


Make pizza dough. Preheat oven to 450°. If using a baking stones or tiles, place in the oven now.

Arrange the bell peppers on a baking pan and bake until the skins are blackened a little, about 20 minutes. Remove from the oven, cover with a cotton towel and let stand until cool enough to handle. Using your fingertips, rub them gently until the skins loosen, then peel them. Remove the stems, seeds and ribs and cut the peppers into long strips about 3/8 inch (1 cm) wide. Set aside. Leave the oven set at 450°.

Warm 3 tablespoons of the oil in a frying pan over medium heat. Add the bread crumbs and garlic and fry, stirring continuously, until golden, about 3 minutes. Set aside.

Shape the pizza dough and cover with the pepper strips. Arrange the tomato slices on top and sprinkle with capers. Season to taste with salt and pepper. Transfer the pizza to the oven and bake for 10 minutes. Reduce the oven temperature to 400*F and bake until the crust is golden, about 10 minutes. Drizzle with the remaining 1 tablespoon oil and sprinkle with the fried bread crumbs. Serve immediately.