Pizza with Roasted Tomatoes and Sweet Peppers
At Redd Wood pizzeria in Yountville, California, Chef Richard Reddington serves wood-fired pizzas made with the Napa Valley’s freshest seasonal ingredients. Here, we use the chef’s pizza crust mix, pizza sauce and drizzling oil to make a summery pie topped with homemade oven-roasted tomatoes. If you’d rather not take the time to roast the tomatoes, feel free to replace them with a handful of purchased sun-dried tomatoes. The recipe makes twice as much crust as you will need, so store the extra dough in the refrigerator or freezer for future use, or double the toppings and make two pizzas.
Ingredients:
For the roasted tomatoes:
- 3 Tbs. olive oil
- 8 small plum tomatoes, halved lengthwise
- Kosher salt
For the pizza:- 1 package Redd Wood pizza crust mix (includes crust mix packet and yeast packet)
- 1 1/2 cups (375 ml) warm water (110° to 115°F/40° to 46°C)
- 3 Tbs. olive oil
- All-purpose flour for dusting
- 1/2 cup (4 fl. oz./125 ml) Red Wood Smoky Tomato and Parmesan Pizza Sauce
- 2 sweet peppers, such as Jimmy Nardello or Cubanelle peppers, thinly sliced into rings
- 1 large garlic clove, thinly sliced
- 1 Tbs. Redd Wood Roasted Green Onion Pizza Drizzling Oil
- 1 Tbs. fresh oregano leaves
Directions:
To make the roasted tomatoes, preheat an oven to 400°F (200°C). Use 1 Tbs. of the olive oil to grease a rimmed baking sheet. Arrange the tomatoes, cut side up, in a single layer on the prepared sheet. Brush the tomatoes with the remaining 2 Tbs. olive oil and lightly sprinkle with salt. Roast until the tomatoes are slightly shrunken, about 20 minutes. Reduce the oven temperature to 225°F (110°C) and continue to roast until the tomatoes have softened, collapsed onto themselves and are slightly caramelized, about 2 hours more. Let cool to room temperature, then season with salt. Set aside.
To the make the pizza, in the bowl of a stand mixer, whisk together the crust mix and yeast until combined. Fit the mixer with the dough hook. Add the warm water and 2 Tbs. of the olive oil and mix on medium-low speed until a ball of dough forms, 1 to 2 minutes. Let the dough rest for 10 minutes, then mix on medium speed until the dough pulls away from the sides of the bowl and is shiny and elastic, about 5 minutes. Reduce the speed to low and beat for 2 minutes more.
Brush a large bowl with remaining 1 Tbs. olive oil. Transfer the dough to the oiled bowl and turn a few times to form a ball that is lightly covered in oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
Punch the dough down, divide into 2 equal pieces and form each into a ball. Place the balls, seam side down, on a baking sheet, dust with flour and cover loosely with plastic wrap. Let rest until smooth and elastic, about 1 hour. Transfer one of the pieces to a sealable plastic bag and refrigerate for up to 4 days or freeze for up to 1 month before using in another recipe.
Position a rack in the lower third of an oven and place a pizza stone on the rack. Preheat the oven to 450°F (230°C) and preheat the stone for 30 minutes or according to the manufacturer’s instructions.
On a well-floured work surface, roll out the dough ball into a 12-inch (30-cm) round. Transfer to a floured pizza peel. Spread the sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle the sweet peppers, roasted tomatoes and garlic evenly over the sauce. Season with salt and pepper and drizzle with the roasted green onion oil. Carefully slide the pizza onto the pizza stone and bake until the crust is crisp, 14 to 18 minutes. Remove from the oven and sprinkle with the oregano. Cut into slices and serve immediately. Makes one 12-inch (30-cm) pizza.
Williams Sonoma Test Kitchen
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