Pizza with red pepper, onion, feta, and tapenade – 10 February 2019

We still had some Bulgarian feta to use up – about 3 oz, after the rind was cut off – and I found this Cheese Board cookbook pizza on my pizza list, which also said we liked it a lot when I made it before. And we thought it was really good this time, too.

The pre-prep involves cutting one red pepper (half of this monster one!) into 1/8″ slices, and half a yellow onion similarly. These are tossed in 1 Tbsp olive oil and placed on a baking sheet on parchment, and baked at 450 at the top of the oven for 5-8 minutes (I used 8). I removed these and let them cool while I upped the oven temp to 500.

Also: make the tapenade: 1/2 cup kalamata olives – I had a scant half cup this time, which was fine – plus 1/16 tsp (1 pinch)  each red pepper flakes and ground black pepper (but I didn’t measure the black pepper, of course) and [to start] 1/2 Tbsp olive oil, blend, but I added at least another 1/2 Tbsp oil before it was done. Supposed to be a puree, but our small Cuisinart doesn’t do puree. Tiny chop. No prob.

One more pre: mince 1 clove of garlic and place in 1 Tbsp olive oil.

After pre-cooking the crust 1.5 minutes, I brushed it with the garlic and oil. Oops – one too-thin part was browned and crispy and broke when I brushed it! So I ended up putting the pizza on its pan before replacing it on the stone for its main cooking event. But first: I had just over 4 oz part-skim mozz, and I grated about 2/3 of it over the garlic oil, then strewed the roasted red pepper and onion over that, topped with the rest of the [grated] mozz, and crumbled feta. I cooked this on the pan on the stone, and I think it cooks slower when on a pan. I ended up giving it another 6 minutes (usually 5 is way enough). Then I used my fingers to sprinkle the tapenade over the pizza. I asked D if I should put the last bits on, and he said yes, and it was not at all too much. And at the last, 3 Tbsp (though not measured) chopped parsley. This really tasted good to us.

D went into the cellar for wine quite late. He was thinking of one wine, but when he pulled it out he noted it said “OPEN ME” so he knew it was too late for that. He found the Ciro, and, LOL, said it “said” “open me” – at least to him 🙂 so he brought it up. It turned out to be an excellent choice with this pizza.



We have a pile – actually, two piles – of potatoes to use up, one mashed, the other just boiled. I knew there was scant bread of the sandwich persuasion in the freezer, and it’s Sunday so not an optimal time to shop at the Bowl, so I came up with (2)eggs+potatoes cooked in butter, the last of the toastable breads from the freezer (sweet round for D, multi-grain for me), and green beans. It was a most excellent lunch!

The prism on the kitchen windowsill cast a spectrum onto the oven door handle in the late afternoon.

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