Pizza in Padella con Peperoni Piccolini, Mozzarella & Erbe Aromatiche
Frying Pan Pizza with Mini Peppers, Mozzarella and Aromatic Herbs
In a whirlwind of activity, after a very stressful day of work at the office and in-between packing my case and preparing for my vacation tomorrow, supper really did have to ba a literal "flash in the pan" this evening!
Thankfully I had my ever-present roll of emergency pizza dough in the fridge, along with my last remnants of the weeks grocery shopping... Red, orange and yellow mini peppers and a few herbs. So, plainly, there was nothing else possible, other than one of my frying pan pizzas!
And fortunately I had a ball of mozzarella and a last handful of chopped bacon... The last rather withered looking basil leaves and a ravenous appetite! Clearly, I had all of the right ingredients. Especially the last one, "appetite", which is always the driving force behind my creativity in the kitchen! Lol!
Some sweet, little, baby bell peppers, basil, thyme, rosemary, marjoram, mozzarella and bacon...a little went a long way!
Basically, you just need enough of your ingredients that the base of your pan is covered... Because obviously, your pizza is only going to be as large as your pan!
Surely you can figure that much out for yourselves? What can I say? You all know that I am a little cheeky and "saucy", but the truth of the matter is, after having written up more than 1600 of these little recipes, it does get to a point where I have to hope that at least a few basics become routine after a while!
Unless you come from a planet where people don't cook...
And doesn't that just look as beautiful, colorful, delicious and tasty as can be? Of course it does! And it just goes to show you how little fuss and though and effort needs to go into making something good!
Start off by frying the peppers, cut into thin slices, with the bacon and the rosemary in a dry nonstick frying pan, this will allow the Rosemary to soften up a little, which is a good thing, as it will keep it from drying out too quickly and burning in the oven later.
Fry for 3-4 minutes until the peppers begin to soften and the bacon starts to turn slightly brown, then set to one side to cool.
Whilst the peppers cool, turn on the oven to fill heat, rinse the pan and cut your pizza base to size and lie it inside of the pan ready to be covered.
I drizzled the basil leaves with a little olive ol before adding them, also to prevent them from drying out and burning too quickly and also added half of the mozzarella in slices. This will help hold the rest of the topping in place when it melts.
Now add the peppers and bacon, spreading them out evenly in top... And don't be afraid to press them down a little!
Add the remaining half of the mozzarella on top, grind generously with plenty of black pepper and pop the pan into the stovetop for 3-4 minutes, until the dough begins to bake and puff up and the mozzarella begins to melt.
Then pop into the oven, set to maximum heat, for 5-6 minutes, on the top shelf and add the broiler for the final 2-3 minutes so that you get a good crust from above as well as from below.
Frying Pan Pizza with Mini Peppers, Mozzarella and Aromatic Herbs
In a whirlwind of activity, after a very stressful day of work at the office and in-between packing my case and preparing for my vacation tomorrow, supper really did have to ba a literal "flash in the pan" this evening!
Thankfully I had my ever-present roll of emergency pizza dough in the fridge, along with my last remnants of the weeks grocery shopping... Red, orange and yellow mini peppers and a few herbs. So, plainly, there was nothing else possible, other than one of my frying pan pizzas!
And fortunately I had a ball of mozzarella and a last handful of chopped bacon... The last rather withered looking basil leaves and a ravenous appetite! Clearly, I had all of the right ingredients. Especially the last one, "appetite", which is always the driving force behind my creativity in the kitchen! Lol!
Some sweet, little, baby bell peppers, basil, thyme, rosemary, marjoram, mozzarella and bacon...a little went a long way!
Basically, you just need enough of your ingredients that the base of your pan is covered... Because obviously, your pizza is only going to be as large as your pan!
Surely you can figure that much out for yourselves? What can I say? You all know that I am a little cheeky and "saucy", but the truth of the matter is, after having written up more than 1600 of these little recipes, it does get to a point where I have to hope that at least a few basics become routine after a while!
Unless you come from a planet where people don't cook...
And doesn't that just look as beautiful, colorful, delicious and tasty as can be? Of course it does! And it just goes to show you how little fuss and though and effort needs to go into making something good!
Start off by frying the peppers, cut into thin slices, with the bacon and the rosemary in a dry nonstick frying pan, this will allow the Rosemary to soften up a little, which is a good thing, as it will keep it from drying out too quickly and burning in the oven later.
Fry for 3-4 minutes until the peppers begin to soften and the bacon starts to turn slightly brown, then set to one side to cool.
Whilst the peppers cool, turn on the oven to fill heat, rinse the pan and cut your pizza base to size and lie it inside of the pan ready to be covered.
I drizzled the basil leaves with a little olive ol before adding them, also to prevent them from drying out and burning too quickly and also added half of the mozzarella in slices. This will help hold the rest of the topping in place when it melts.
Now add the peppers and bacon, spreading them out evenly in top... And don't be afraid to press them down a little!
Add the remaining half of the mozzarella on top, grind generously with plenty of black pepper and pop the pan into the stovetop for 3-4 minutes, until the dough begins to bake and puff up and the mozzarella begins to melt.
Then pop into the oven, set to maximum heat, for 5-6 minutes, on the top shelf and add the broiler for the final 2-3 minutes so that you get a good crust from above as well as from below.
Yes,
that is how quickly you can make something so delicious! It may not be a
freshly
made dough... But I seriously doubt you will be disappointed in
the results!
So much flavor, so much color and so much fun! Seriously... What's not to love about that?!?
Yes, this slice is for YOU!
No comments:
Post a Comment