Pizza with Yellow Pepper and Capers

  • Active Time 25m
  • Total Time 1h 50m

Makes one 9-inch pizza

This pizza recalls late night summer meals taken on the large outdoor terraces of country pizzerias in Italy's fabled south. Sweet yellow peppers are combined with mozzarella, capers and tomatoes for an exceptionally pretty pie. An amber beer, icy from the cooler, is the ideal accompaniment.


  • 1/2 recipe Neapolitan pizza dough, completed through the second rising
  • All-purpose flour for dusting
  • 1/4 pound mozzarella cheese, sliced
  • 1 ripe plum (Roma) tomato, cut in half lengthwise and then into slices 1/4 inch thick
  • 1/2 large, meaty yellow bell pepper, seeded, deribbed and cut lengthwise into narrow strips
  • 1 teaspoon capers, rinsed and drained
  • Salt and freshly ground pepper
  • Extra-virgin olive oil for drizzling
  • 1 tablespoon coarsely chopped fresh flat-leaf (Italian) parsley

Companion recipe: Neapolitan Pizza Dough


Place a pizza stone or unglazed terracotta tiles on the lowest rack of an oven. Preheat to

500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about

1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Arrange the mozzarella evenly on the pizza dough. Top with the tomato slices, pepper strips and capers. Season to taste with salt and pepper and drizzle with a little olive oil.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp,

8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle with the parsley, drizzle with additional olive oil, if desired, and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2060

nutrition information per serving

112 calories; 4g total fat; 8mg cholesterol; 308mg sodium; 12g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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