Pizza with Fresh Mozzarella, Roasted Peppers and Parsley
Tender fresh mozzarella is highly perishable, so plan to make this pizza within a few days after purchasing it. If you’re not using a Breville pizza maker, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
- 1 batch Thin Crust Pizza Dough
- 1 cup (8 fl. oz./250 ml) Williams-Sonoma San Marzano tomato pizza sauce
- 10 oz. (315 g) fresh mozzarella cheese, thinly sliced
- 2 roasted red bell peppers, cut into slices 1/4 inch (6 mm) thick
- 2 Tbs. chopped fresh flat-leaf parsley
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the pizza sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the mozzarella cheese and bell peppers.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
Using the pizza peel, transfer the pizza to a cutting board. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Top the pizzas with the parsley, cut into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.
Williams-Sonoma Test Kitchen