Pickled Pepper White Pizza

He said, 

“You should make it into a pizza.”

So, I did. Just like that.

And, the “it,” being Spicy Pickled Pepper Prosciutto Toastique. 

Obviously, that was a winner and he wanted more – but in a slightly different fashion (is this really that different? hmm…) – pizza crust rather than sourdough and some added Parmesan cheese – all in one pie – I guess it’s different enough!

However much he mentioned wanting more, I’m not so sure that “more” request was anticipated quite as soon as it was granted! 😂🤣😂🤣😂🤣😂 

 

Pickled Pepper White Pizza: fresh, homemade pizza dough, topped with creamy mascarpone cheese, grated Parmesan, soppressata, spicy pickled peppers, and lot of freshly ground pepper. It’s a creamy white delight!

 

Be sure to serve with your favorite bottle of red wine!

Pickled Pepper White Pizza

1 recipe homemade pizza dough

1 cup mascarpone cheese, room temperature
1 cup grated Parmesan cheese
3 oz. soppressata, thinly sliced
1/2-3/4 cup Spicy Pickled Peppers*
1 Tbs. fresh basil, finely chopped (or 1 tsp. dried)
sea salt and pepper

 

Preheat oven to 450 degrees.

 

Prepare the pizza dough as directed – baking for about 15 minutes before proceeding with the toppings.

 

Slather pre-baked pizza crust with mascarpone cheese. 

 

Top with the Parmesan. 

 

Bake, again, for about 10 minutes, until the cheese is melted. Remove from the oven and top with sliced soppressata, and then with the Spicy Pickled Peppers. Return to the oven, just briefly, to warm the toppings

.

Remove from heat and season with salt and pepper and garnish with fresh basil.

 

*Spicy Pickled Peppers:
4 cups peppers (chili peppers, red bell peppers, ANY peppers), sliced and chopped
1 1/2 cups white vinegar
4 cloves garlic, chopped
3 Tbs. black peppercorns
2 Tbs. coarse pickling salt
2 Tbs. sugar

 

Slice and chop the cleaned and dried fresh peppers. (Discard the seeds for a mild result – the more seeds you include, the spicier!).

 

Pack all peppers into a quart-sized jar.

 

Combine the vinegar, garlic, peppercorns, salt, and sugar in a small pot. Bring to a boil and then reduce to a simmer until the sugar dissolves, just a few minutes.

 

Remove from heat.

 

Pour the hot brine over the jarred peppers. Seal with a tight lid. 

 

Seal and refrigerate.

 

While the peppers will be ready once cooled and then chilled, waiting a few weeks will yield a much better result!