Do you know what I love about pizza? Well aside from the obvious reasons [cheese, crust, CHEESE]. It's the fact you can make a pizza with just about anything so long as you have a some form of crust and bountiful cheese [do you see a pattern here?]. Seeing as how pizza has been a recurring theme on this here blog, it should come as no surprise that I've created yet another pie of epic deliciousness, and literally with everything that was inside my refrigerator which somehow turned out to be vegetarian.
Really it all started with some green peppers that I bought at the farmers market and then forgot about, even though they had been sitting in plain sight for a whole week. Well it's not so much that I forgot about them, as that I had no time to cook, what with all the simultaneous car shopping and apartment hunting that was wreaking havoc on my life for a few weeks.
When I bought the peppers, I knew I wanted to roast the peppers over an open flame because:
a) I've seen it done a million times on TV and wanted to give it a try and
b) I wanted to recreate this tasty snack I had in Spain during la feria, consisting of roasted peppers, pork and bread.
But then reality in the form of "I have neither bread nor sliced, grilled pork" dawned upon me, and I decided put my peppers on a pizza instead.
Roasting peppers stupid easy:
1. Put pepper directly on stove burner.
2. Set pepper on fire until it's blackened on all sides.
3. Put pepper in a covered bowl or pot for ten minutes to "sweat" off skin.
4. Remove softened skin and ¡velado! delicious smokey roasted pepper.
Heat 1 Tbsp of olive oil in a heavy skillet on medium high heat. Add sliced onion, saute for about 20 minutes, until they become soft and pale. Reduce heat to low, add balsamic vinegar and stir onions to coat evenly. Saute another 10 minutes until onions are slightly sweet , then remove from heat and set aside.
Roast your peppers (see above) and set aside once done. Preheat oven to 400F.
One a baking sheet, using a pastry brush evenly coat one side of pita with olive oil . Flip pita over, olive oil side down. Then brush a 1 inch border of outer perimeter of pita with olive oil. Spread vodka sauce evenly inside crust border of pizza. Apply 1/2 portion of each cheese. Add tomato slices and peppers. Top with the remaining cheese and caramelized onions. Finish off with smoked sea salt and black pepper. I prefer a heavy hand with the black pepper.
Place baking sheet on bottommost rack of oven, and roast for about 8 minutes, until cheese is melted and is bubbling.