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Red Onion and Bell Pepper Pizza Recipe

Generally speaking, pizzas are topped with crushed tomato sauce straight from the can, but in this instance, I like the sweeter taste of cooked tomato sauce coupled with red peppers and onions.

Neapolitan pizza dough

Topping, enough for garnishing two pizza pies:

  • 1 can peeled San Marzano tomatoes
  • 1 small red onion, sliced
  • 1 small red bell pepper, sliced
  • 1 teaspoon balsamic red vinegar
  • 5 tablespoons olive oil
  • 1 garlic clove
  • 8 ounces fresh mozzarella cheese, cut in cubes
  • 5-6 fresh basil leaves

Brown onion and bell pepper with about 2 tablespoons of olive oil in a large saucepan on medium heat. When the onion and pepper have softened, add the balsamic vinegar. Continue to cook, uncovered on low heat, for about another 10-15 minutes. Add salt and pepper to taste. Set aside.

Make your favorite tomato sauce. Here’s what I do for a simple tomato sauce. Fish out the peeled tomatoes from the can and reserve the juice for other use. Slice the tomatoes. In a saucepan add about 3 tablespoons of olive oil and one clove of garlic. Add the sliced tomatoes, on low flame, let the sauce come together nice and thick, for about 15-20 minutes. Salt to taste.

Spoon tomato sauce on pizza with circular motion. Add the mozzarella cheese evenly. Add the cooked onions and bell peppers, but avoid the juice as this will wet the dough too much. Slide the pie in the oven and bake. Add the basil leaves to the piping hot pizza just out of the oven.

Buon appetito from Los Angeles Ovenworks!

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