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Ingredients
Spicy Pizza with Chile Peppers and Mozzarella
- For the dough
- 1 cube fresh Yeast (42 grams)
- 600 grams Pastry flour
- 1 tsp salt
- 50 milliliters olive oil
- Pastry flour (for the worktop)
- For the tomato sauce
- 2 garlic cloves
- 1 shallot
- 2 Tbsps olive oil
- 500 grams pieced Tomatoes
- freshly grated peppers
- 2 tsps dried oregano
- For the topping
- 12 pickled, green chili peppers
- 250 grams Mozzarella
- 1 green Bell pepper
- 1 Zucchini
- 1 Eggplant
- Red pepper flakes (if desired)
For the dough, dissolve the yeast in 300 ml (approximately 1½ cup) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the center and pour in the yeast solution along with the oil. Knead into a smooth dough and then knead again on a floured surface for about 10 minutes vigorously. Put the dough back into the bowl, cover, and allow to rest for 1 hour in a warm place.
For the tomato sauce, peel the garlic and the shallot, chop finely and saute in a hot pan with 2 tablespoons of olive oil. Add in the tomatoes, season with salt, pepper and oregano, and simmer over medium heat for 10 minutes.
For the topping, drain the green chile peppers and the mozzarella. Cut the mozzarella into slices. Cut the green bell pepper into quarters, remove seeds and ribs, and cut into strips. Rinse, trim and slice the zucchini and eggplant.
Sprinkle the eggplant with salt and leave for 10 minutes. Dab with absorbent paper.
Knead the dough again on floured surface and divide into 4 equal portions. Roll out each portion into pizza bases. Form thick edges around each pizza base. Place the bases over a baking tray lined with baking paper. Spread the tomato sauce over the pizza bases and top with zucchini, eggplant, green chile peppers, green bell pepper strips and mozzarella. Sprinkle with red pepper flakes.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes. Remove, cut into slices, and serve immediately.