Roasted Red Pepper Pizza Sauce

I’ve mentioned before that we have homemade pizza most Friday nights around here.  We tend to keep things pretty standard with either a basic tomato sauce or pesto.  We had some red bell peppers sitting around last week, though, so I decided to make a quick red pepper sauce.  It was…perhaps Dan’s favorite pizza ever.  Also?  It took about 5 seconds.  Win.

Makes enough for one batch of pizza dough (I like this one)

2 red bell peppers
1/2 t garlic powder
1/2 t salt
A few cracks of black pepper
1/8 cup olive oil

Turn broiler on high.  Place bell peppers in oven and cook for 2-3 minutes, until charred on one side.  Turn with tongs to char other side.  Remove peppers from oven and place in sealed plastic bag for 5 minutes.

When peppers have cooled slightly, remove from bag and peel off the skins (they should come off easily).  Seed and stem the peppers and place chunks or strips in a food processor or blender (I used my mini prep).  Blend for 5-10 seconds, until slightly smooth.  Add other ingredients and pulse for another 10 seconds, until ingredients are incorporated.

Spread on pizza dough and cover with toppings of your choice (we used fresh mozzarella, Parmesan, caramelized onions, and more bell peppers, with some arugula thrown on after baking).

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