For the pastry:
300g of pizza dough.
For the filling:
1 red bell bell pepper,
1 yellow bell bell pepper,
1 green bell bell pepper,
2 tomatoes,
3 tablespoons olive oil,
1 onion,
1 garlic clove,
Salt, pepper, marjoram and olives.
To prepare: prepare stuffing. Alternately pierce the pods of pepper with a fork and hold over the fire for 5-10 minutes until the skin is blackened and covered with bubbles, or cut the pepper in half and, taking out the seeds, put under the hot grill until the pepper is blackened, then remove the skin with a knife.
Slice red peppers, divide peeled tomatoes into quarters, peel the seeds and chop. In a pan, place 2 tablespoons of oil, finely chopped onion, minced garlic.
Keep on the heat until all the ingredients are finely chopped. Brush the pastry surface with oil, spread the pepper mixture over the pastry, salt and pepper it, sprinkle with marjoram.
Shred the rest of the pepperoni into strips and spread over the pizza, season with salt and pepper again and drizzle with the remaining oil.
Put into an oven heated to 220°C for 20 minutes until the dough has hardened and browned.
Garnish with marjoram and black olives.
The text mentions “three pepper pizza”, but I’m curious to know what types of peppers are on this pizza? Are they mild, medium, or spicy? And how do they complement the other ingredients?
What are the three types of peppers used in the three pepper pizza? Are they mild or spicy?