Golden Bell Pepper and Mozzarella Pizza

Bell peppers are one of those vegetables that change completely with a little heat. Raw, they are crisp and a bit grassy. Roasted, the sugars in them caramelize at the edges and the flesh goes soft and almost jammy. That is why this pizza roasts the strips on their own before they ever touch the cheese. If you put raw pepper on a pizza, it steams, releases water, and makes the crust soggy. Giving them their own time in the oven solves that.

Peppers also have a fun fact behind them. Green peppers are simply the unripe fruit. As they keep ripening on the plant they turn yellow, orange, or red, and they get sweeter as they go. So if you mix colors in the pan, you are really mixing stages of ripeness, and the red and yellow strips will taste noticeably sweeter than the green. I like a mix for that reason. It makes the topping look like a summer market even in February.

A few things I have learned from making this more than once. Toss the strips with the oil and spices right on the pan or in a bowl, but spread them in a single layer so they roast instead of steam. Give them the full twenty minutes or so, until a fork slides in easily. Almond flour crusts brown faster than wheat crusts, so keep an eye on the edges during the final bake. If the crust starts to darken before the cheese bubbles, you can slide it down a rack. Let the slices rest for a minute before cutting, or the cheese will slide right off.

For leftovers, wrap the slices loosely and refrigerate them for up to three days. The best way to reheat them is in a dry skillet over medium heat, covered for a minute or two, so the bottom firms up again. The microwave makes the crust rubbery. Leftover roasted peppers also keep well in a jar in the fridge with a little olive oil, and they are handy for scrambled eggs or a quick sandwich the next day.

For a simple meal, serve the pizza with a bowl of greens dressed with lemon and olive oil, something bright to balance the sweet peppers and rich cheese. If you want to keep going with the Mediterranean theme, the Charred Bell Peppers with Capers and Olives make a lovely side, and the Mini Naan Pizzas with Fresh Basil are a good option if you want a second pizza night with a different crust.