Since I will be away for 2 weeks, it is time to clear the fridge of perishable foods. I had bought a packet of tri-coloured peppers from the market for the Chinese New Year meaning to use them for the festive season. However, they are shrivelling in the fridge- sign- I just seem to have this bad habit of buying more than necessary every time at the market or even shopping in the supermarket.
I knew that if I just use them to cook a chinese style dish, chances are it will go to waste.
The easiest way to get the girls to eat them - use it as topping for pizza!
So made the pizza dough overnight. Recipe from The Pioneer Woman Cooks. Easy to make and taste great always. I left it in the fridge overnight to rise and brought it back to room temperature the next day before shaping it. I managed to get 3 quite thin crust pizza from it. Let it rest while you prepare the toppings.
I loved the flavour of roasted peppers. I had roasted them over the heat till the skin are blackened. Remove and put into a bowl and cover with clingwrap till they are cool to handle. Wash away the blackened skin and they are ready to be use.
Search my fridge for more toppings and what do I found - a packet of sausage that Jeremy bought back in December. 3 fat cheese sausages simply sliced.
He had also bought me some cheeses- decided to use the packet of Sundried Tomato Feta Cheese plus half a bag of shredded cheddar cheese.
Then I realised I did not have any sauce for the base. Again searched my pantry, found a can of whole Tomatoes. (best to get the Italian brand). Pour the tomatoes into a saucepan and smash the tomatoes and simmer over medium/low heat to reduce the juices till thick. Add some dried herbs and voila- instant tomato sauce!
The toppings ready for assemblying: caramelized onions, sliced sausages, roasted peppers and tomato sauce.
Spread the base with tomato sauce; sprinkle some cheddar cheese. Arrange sliced sausages around the crust. Top with sliced peppers and onions. Crumble the feta cheese over and more cheddar cheese.Bake at 200C for 15 to 20 minutes.
What a yummy feast!