Pizza Rossa


As this dish inspired the name for this blog, I thought it only fitting that it be the first recipe offered up.

This was our first attempt at using a pizza stone, which wasn’t half as awkward as I had expected. The results were fantastic – crisper base, better texture, nicely browned topping. It made great leftovers the next day, too!


I prefer to prepare the topping ahead of time, to give the flavours an opportunity to develop. In my opinion, chillies always taste better after a rest. The mixture of rich onion, sweet pepper and hot chilli on this pizza is what makes it one of my favourites.


1 large dark red bell pepper
1 large red onion
chilli flakes (I use rather a lot – a good tablespoonful)
2 tbsn olive oil
pizza sauce of your choice
pizza base of your choice
grated mozzarella


Pour the olive oil into a heavy-bottomed skillet over a low heat. De-seed the pepper and slice lengthways, and peel and slice the onion. Both should be sliced about 1/2cm thick. Stir the pepper and onion into the oil, add the chilli flakes and let cook for about 30 minutes, stirring occasionally. The idea is to get the pepper to soften and the onion to start to caramelise.

Construct your pizza as usual and bake on a stone preheated to 240°C for about 12 minutes, until cheese starts to brown.

Buon appetito!


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