Name: Bell Pepper and Capicollo Naan Pizzas
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 serving(s)
Ingredients: 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) tomato paste; 1 tsp (5 ml) balsamic vinegar; 1/2 tsp dried oregano; 1 small garlic clove, finely chopped; 2 naan breads; 6 slices mild capicollo; ½ yellow or red bell pepper, seeded and cut into thin strips; 1 cup (100 g) mozzarella cheese, grated

Note from Ricardo

Bake in a pizza oven

To bake in a pizza oven, simply preheat the appliance on high (“MAX” setting) for 20 minutes with the door closed. Put a disc of dough on a lightly floured pizza peel (don’t use parchment paper). Put the toppings on the pizza.

With the peel, slide one pizza at a time onto the hot stone. Bake for about 2 to 3 minutes, rotating 4 or 5 times during baking until the crust is golden brown and the cheese has melted all over.

Bell Pepper and Capicollo Naan Pizzas

Categories

Ingredients

Tomato Sauce

Pizzas

Preparation

Tomato Sauce

Pizzas

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Pizza Stone