Piedmont Peppers with Pizza Bianco

Jeremy Lee prepares an Italian feast of stuffed roast peppers served with a home-made mozzarella pizza
By Jeremy Lee
Piedmont Peppers with Pizza Bianco
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 35 minutes plus proving time
  • Effort: medium


For the peppers:

  • 4 red peppers, seeds removed
  • 4 small cloves garlic, finely sliced
  • 8 ripe tomatoes, blanched and skins removed
  • 115 ml olive oil
  • 16 tinned anchovies, drained

For the pizza dough:

  • 60 g rye flour
  • 2 tsp active dried yeast
  • 60 ml lukewarm water
  • 1 tbsp milk
  • 2 tbsp olive oil
  • ½ tsp salt
  • 450 g unbleached flour

For the topping:

  • buffalo mozzarella
  • olive oil


1. For the peppers: preheat the oven to 220C/gas 7.

2. Put the sliced garlic inside the pepper halves. Halve the tomatoes and tuck these into the peppers too. Pour over the oil and bake in the oven for half an hour until the edges of the peppers darken. Turn off the oven and leave the peppers to cool inside. Once cooled, arrange the anchovies on top.

3. For the pizza dough: mix together the rye flour, dried yeast and lukewarm water and leave to rise at room temperature for 20 to 30 minutes. Add the rest of the ingredients and mix to a dough with a wooden spoon.

4. On a wooden board, knead the dough thoroughly, using quick light motions of your hand so the dough won't stick. Add more flour only if required, and knead for 10-15 minutes. Transfer the dough to a bowl rubbed with olive oil and oil the surface of the dough. Cover with towel and leave in a warm place for 2 hours until it has doubled in size.

5. After 2 hours, return the dough to the wooden board and punch down, then return it to the bowl, cover and leave to prove 40 minutes more.

6. Preheat the oven to 230C/gas 8.

7. For the topping roll the dough out to 3mm thick. Top with chunks of mozzarella and sprinkle with black pepper, then bake for 12-15 minutes. Drizzle with olive oil and serve with the Piedmont peppers.

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