Food and the City: Roasted Pepper Pizza Yum

November 10, 2012

Roasted Pepper Pizza

Can you tell I'm on a pizza kick? Aren't we all? Like, everyday? Just me? Ok then. I'm not going to bother you with another post about how much I love pizza, but long story shot, I love pizza.

There. I said it again. Mad woman on the loose I tell ya.

But I didn't want to make just any pizza like I normally do. And I didn't want to make a broccoli pizza like I also normally do. I wanted spice. In my face. LIKE NOW. And thats hard when you have a Mr. D at home who hates all things spice and only wants to eat steak and potatoes every dang day.

However, a lightbulb went off in my head. While Mr. D and I were in Paris over the summer, we had the dish "Pasta Arrabiata" like every single day because neither of us wanted to try anything that we couldn't understand on the menu because we're babies and the French probably hated us to death. And so, we ate that like almost everyday (unless we were eating pizza, obvi), and D actually really liked it. I think he even asked me to recreate it which I will not do because then I can never convince him to go to Paris again.

"Babe, lets go to Paris next summer!!!"  "No"  "BUT WHY NOT"  "I want to go to Vegas"  "But we can have that spicy pasta that you loved so much"  "....."

Hook, line and sinker.

Thoughts of shopping down Champs Elysees are floating through my mind right now....


Where was I? Oh right, spicy paris pasta. I wanted to create a pizza that sort of tasted like that and would give me the right amount of spice without being too overbearing for that little baby I live with. And well, I think I hit the nail on the head. This was so good I think I want to eat it everyday for breakfast for the rest of my life.

You'll need: Pizza Dough, Mozzarella Cheese, Pizza Sauce, Roasted Red Peppers, and 1/2 a teaspoon of red pepper flakes. Now you guys know I really don't measure things, but just be careful with the red pepper flakes, ok?

Spray your pan with cooking spray then flour and roll out your dough. Don't make fun of how not perfect my dough is. Long story. The emotional wounds are still too fresh to talk about it.

Next, add your sauce, then cheese, then..

TOPPINGS! Why do I always capitalize the word toppings?
Slice up your roasted red peppers (I actually roasted these myself and kept them in the fridge. Post coming soon) and add them to your pizza. I also topped it off with some garlic powder and oregano last minute.

In a 400 degree oven for 25 minutes!

Mmmmmm I want some more now.

It really did taste just like the pasta, and now I'm worried we may never go back to Paris.



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