Three Pepper Pizza Food

THREE-PEPPER PIZZA

Steps:

• Heat oven to 400°F. Lightly grease 12-inch pizza pan or 13x9-inch pan. Unroll dough; place in greased pan. Starting at center, press out with hands. Bake 6 to 8 minutes or just until crust begins to dry.
• Top crust with 1/2 cup of the cheese; sprinkle with Italian seasoning. Arrange peppers evenly over top. Sprinkle with remaining 1 cup cheese.
• Bake 15 to 20 minutes longer or until crust is deep golden brown and cheese is melted. Cut into wedges to serve.

TRIPLE PEPPERONI PIZZA

Steps:

• Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil.
• Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella.
• Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
• Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve.
• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
• Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.
• Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.
• Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

THREE PEPPER PESTO

Steps:

• Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

THREE-PEPPER PIZZA

Steps:

• Roll out the dough into a 12 inch round and lay the dough on top of a lightly greased pizza pan.
• Lightly brush the dough with the olive oil and spread the tomatoes evenly on top, leaving a 1/2 inch border.
• Lay the cheese slices evenly over the tomatoes.
• Scatter the bell peppers and sausage evenly over the cheese.
• Sprinkle with half of the oregano and season with salt and pepper.
• Bake at 450 degrees F until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes.
• Remove from the oven and sprinkle with remaining oregano.
• Let cool for 5 minutes, then cut into slices and serve.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

THREE-PEPPER PASTA WITH PESTO

Steps:

• Cook ziti as directed on package. Drain.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
• Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
• TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.

THREE-PEPPER PIZZA WITH GOAT CHEESE

Steps:

• If the dough has been refrigerated, transfer it to the countertop to let it rise for about 1 hour before making pizza.
• Preheat the broiler with the rack set 5 inches from the element or flame. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer the skillet (turned upside down) or griddle pan to the broiler. If you are using a baking stone, heat it in a 500°F oven for an hour, then carefully transfer it to the broiler.
• To shape the dough, dust a work surface liberally with flour and put the ball of dough on it. Sprinkle with flour and knead a few times until the dough comes together and holds its shape when you form it into a ball. Add more flour if necessary. Form it into an 8-inch round by pressing from the center out toward the edges, leaving a 1-inch border thicker than the rest.
• Make sure you have all the topping ingredients measured out and ready before you assemble the pizza, because once you place the dough on the cooking surface you can't easily move it.
• Open the oven or broiler door, and quickly slide out the rack with the cooking surface (skillet, griddle pan, or baking stone) on it. Pick up the dough and quickly transfer it to the cooking surface, pressing it back into shape if need be, while being careful not to touch the cooking surface with your fingers.
• Spread the red pepper chutney on top of the pizza dough, leaving a 1-inch margin. Scatter over the goat cheese pieces and pickled anchos.
• Broil the pizza for 3 to 5 minutes, until the crust has puffed up around the edges and blackened in spots.
• Remove the pizza with a wooden or metal peel or a square of cardboard, transfer it to a cutting board, and let it rest for a few minutes. Scatter the arugula on top, drizzle it with a little oil, cut it into quarters, transfer it to a plate, and eat.

THREE PEPPER PIE

Steps:

• Heat 1/2 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the onions and cook for 3 minutes. Add the garlic and cook for 1 minute. Add the peppers and cook for 10 minutes. Add the zucchini and eggplant and cook for 2 minutes. Stir in the rosemary, vinegar, 2 teaspoons of salt and pepper. Cover and cook for 15 minutes longer. Scrape the mixture into a colander, place over a bowl and let drain for 10 minutes.
• Meanwhile, whisk the ricotta and egg together. Stir in the olives, lemon zest, thyme, 1/4 teaspoon of salt and pepper. Set aside. Heat 1 teaspoon of olive oil in a medium-size nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5 minutes. Season with 1/2 teaspoon of salt and pepper.
• Preheat the oven to 350 degrees. Cut the roasted peppers in half and quarter each half. Layer 1/3 of the pepper pieces in the bottom of a deep, 9-inch cast-iron or other ovenproof skillet or deep-dish casserole. Spread half the ricotta mixture over the peppers and top with half the eggplant mixture. Repeat layers of pepper, ricotta and eggplant, finishing with a layer of roasted peppers on top. Bake until the pie is heated through, about 30 minutes. Cut into wedges and serve.