Foodea Red paprika slices are a convenient and versatile ingredient that can be used to add flavor, color, and nutrition to a variety of dishes. They are made from ripe red bell peppers that have been sliced and preserved in a brine solution. This process helps to retain the pepper’s natural flavor and nutrients, while also making it shelf-stable. Quantity – 680gm / 3kg
MADE FROM FOODEA RED PAPRIKA SLICED
Ingredients for pizza
2 small brown onions
2 tsp Bart Garlic Paste
400ml passata
3 tsp sundried tomato paste
1 tsp brown sugar
Splash of balsamic vinegar
3 tsp Bart Sweet Smoked Paprika
A generous pinch of Bart Sea Salt Flakes
Good crack of Bart Black Pepper
Olive oil, for frying
TOPPINGS:
200g mozzarella pearls
Pinch of Cayenne Pepper or sprinkle of Sweet Paprika
Olive oil, for drizzling
Fresh basil, torn
3-4 pointed red peppers
Method
To make the marinara sauce, finely dice the onions. Over a medium heat, add a splash of oil to a large saucepan and gently sweat the onions. As they start to soften, add the garlic and cook for a couple of minutes until fragrant. Add the paprika and cumin and cook for a couple more minutes. Next, turn up the heat and add the splash of balsamic. Allow this to cook off, then stir through the tomato paste, brown sugar, and passata. Simmer over a medium to low heat for 20-30 minutes, or until thickened and a rich dark red. Season generously.
Whilst the sauce is cooking, char the peppers. Using a pair of tongs, hold or lay the peppers over an open flame for around 10 minutes, turning occasionally until blackened all over. Once charred, set aside and leave to cool before peeling off the blackened skin. Discard the skin and slice the peppers lengthways into 1-2cm strips.
Once the dough has risen, allow at least 30 minutes for it to come to room temperature, then gently turn out onto a floured surface. Sprinkle over a little more flour. Start to tease and stretch the dough out by gently pushing around the center using just fingertips, working into a disk. You want to avoid popping any bubbles. Leave the edges thicker for a thick crust. Next use one hand to press the dough and the other hand to pull it out and away. Flip the dough over the flat hand as you rotate. Repeat this until the dough feels stretchy and is slightly larger than you want – it will shrink a little as it cooks.
Fire up your pizza oven, ensuring it comes up to temperature before you cook your pizza. When you’re ready, lightly flour the pizza stone and place the pizza base on top. Swirl over half of the marinara and dot with cheese, finishing by topping with the peppers, olives and any other toppings you fancy. Once your pizza oven is up to temperature, slide in and cook for 30 seconds, before turning and cooking for a further 30 seconds, or until the crust has colored and the cheese has melted. Sprinkle over torn fresh basil leaves, drizzle with oil, season well and finish with a shake of paprika or cayenne.
