Pizza with roasted red pepper, potatoes, and tapenade – 14 May 2012

I love this pizza, and D was very appreciative, too.

It starts with a layer of cheeses: fontina Valle d’Aosta and parmaggiano. Slices of boiled potato are spread on top, and brushed with garlic olive oil. Roasted red pepper chunks and 1/4 tsps of tapenade are spread over top, and garlic oil is brushed around the edges (should do this first – much easier). The recipe is pretty clear, but this time I made my own tapenade.

Tapenade: 12 gaeta olives, 1 small clove garlic, half an anchovy (Costco) and 1 Tbsp of olive oil – used an overflowing Tbsp but reduce for the future. Also reduce the brush=on garlic oil to 2 Tbsp or 2 1/2 Tbsp instead of 3 Tbsp of oil.

I also precooked the crust perhaps a minute and a half, as usual, before decorating it.

This is a recipe from Epicurious, originally from Bon Appetit, except they call for buying the tapenade and the roasted red peppers (being, after all, not Gourmet [R.I.P.]).

D chose a 2010 La Loggia Barbera d’Alba to go with this meal. I think we liked it fine, but it was nothing to write home about. However, I’m finishing this minimalist draft on the 28th, so I really don’t remember. Also don’t know where this was from, but the bottle (still in the recycling bin) says $6.99 so I’m guessing Trader Joe’s.

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2 Responses to Pizza with roasted red pepper, potatoes, and tapenade – 14 May 2012

  1. Pingback: Pizza with roasted red pepper, potatoes, and tapenade – 15 June 2012 « My 366 Dinners (and other good stuff) 2012

  2. Pingback: Pizza with roasted red peppers, potatoes, and olive tapenade – 8 May 2013 | Foodie food, not fancy food

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