Pizza Sfogliata (Layered Pizza filled with Roasted Peppers or Anchovies and Red Pepper Flakes)

Procedure for the layered pizza

 First make the pizza dough . 

 

While the pizza dough is rising, roast the peppers and add parsley, garlic, olive oil, salt and pepper and put it aside.

Once the dough has risen, all you have to do is roll it out.

Add a little olive oil on the pizza tray and place the dough on it. (Start in center of dough, working outward toward edges with your hands (no rolling pin).

Once stretched out properly, add the roasted peppers and roll it like a snake.

Now roll it around.

Spread it out just enough with a drizzle of oil. Wait an hour and spread it out well throughout the pan.

Ready to bake at 450 degrees (230 degrees C) for about 20 minutes or so. As for the oven temperature and cooking time, these two elements depend a lot on the type of oven you have.

If roasted peppers is not your choice, you may layer the pizza with anchovies and red pepper flakes.

Enjoy!

SUMMER VEGETABLE ANTIPASTO

 

This antipasto uses a colorful mix of summer vegetables. This is an easy sharing plate of roasted eggplant, peppers and asparagus, blanched cauliflower and garden fresh tomatoes. 

Ingredients

3 Italian eggplants

1 lb. Asparagus

4 or 5 Bell peppers

1 small cauliflower

3 garden fresh plum tomatoes

Olive oil

Salt and pepper

Heat a griddle pan to high. 

• Peppers: Grill the whole peppers over high heat, turning them frequently until all of the skin becomes charred and blistered.  As soon as you remove the peppers from the grill, place them in a bowl and cover securely with plastic wrap. Leave the peppers for around 30 minutes. This steaming step softens the peppers and loosens the skin. Peeling. Just grab the pepper and, using a paring knife, simply pull the skin from the flesh. Once the skin is removed, open up the pepper to remove the seeds. 
• Eggplant: Slice the eggplants.  Brush the eggplants with a generous amount of olive oil and salt and pepper, then griddle until completely softened and grill-marked.  As each slice is done, lay it in a shallow bowl and keep the bowl covered with cling film.  This will steam and soften the vegetable even more.
• Asparagus: Once the eggplant is done, lightly coat the asparagus spears with olive oil.  Season with salt and pepper and grill over high heat for 2 or 3 minutes or until tender.  Add them to the bowl, covering each time with cling film.
• Cauliflower: Cut the cauliflower into florets.  Boil the florets for 3 to 4 minutes.  The cauliflower will not be completely soft.  It should just become a little tender.  Pour the cauliflower through a strainer.  After draining, put the cauliflower in the ice bath for 3 minutes and drain.
• Tomatoes:  Slice the plum tomatoes.

Place the roasted peppers in a small round bowl.  Add garlic, parsley, olive oil, salt and pepper.

Using a large round plate, place the bowl with peppers in the center of the plate and then arrange the eggplant, asparagus, cauliflower and tomatoes around it.

Spoon over the juices from the shallow bowl over the vegetables.

It's time to reach for some crusty Italian bread.

Trust me, this ANTIPASTO will make your special dinner a HIT!

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