Well, this was a Moosewood pizza, which means that it is ugly as sin and kind of not as tasty as you would want it to be. But it did give me the opportunity to roast some peppers, which was good fun. So here we go:
If you have a gas stove, a grill, a campfire, or a pile of burning trash in your "rapidly gentrifying" neighborhood, gerry-rig some skewers or stick a big fork in a red (yellow, orange) pepper. Plunge it into the flames! My kind of recipe. Char, baby, char. Rotate it so that even the nooks and crannies get blackened and the whole thing gets shriveled and pathetic.
Plop it into a bowl and cover with saran wrap OR put it in a paper bag and roll it shut.
When you're done and all the peppers are just a crusty, steamed, withered shade of their former selves, take all the peppers out and rub the skins off, rinse 'em quickly and chop them into strips, throwing away stems and seeds.
Use them asap as a salad, sandwich, pasta, pizza topping OR put them in a jar covered with olive oil and chopped garlic; they can live in the fridge for a few weeks.
if you want to make pizza:
one big onion or two small onions or a few leeks (we used leeks, but you couldn't really taste them and leeks are such a superstar that they really deserve to be the star)
a handful of fresh basil
two roasted red peppers
feta cheese... or mozzarella or both
Obviously pizza recipes are pretty foolproof. The Moosewood version had tomatoes: our pizza was super soggy, so I would leave them out.
Chop and fry the onion and shallots, then carmelize. If they get a little burnt that's just part of the charm.
Now add the basil and let it wilt.
Spread your dough (from the pizza place, grocery store, your freezer because one time you went on a bender and made your own) and put it on the back of a cookie sheet.
Top the pizza with the carmelized onions and basil and pepper strips and feta cheese. Yum.
20 minutes &