San Marzano Tomato, Provolone, Chorizo, Roasted Peppers

by Mugnaini on April 18, 2013 in Toppings & Procedures

San Marzano Tomato, Provolone, Chorizo, Roasted PeppersToppings

  • San Marzano Tomato
  • Provolone
  • Chorizo
  • Roasted Peppers

Roasted Peppers Preparation

Place red peppers onto sheet pan and set into oven during perimeter burn of oven startup. Blacken skin on peppers turning once or twice to evenly char. (Do not overcook peppers and dehydrate). Peppers should blackened on outside with a tender and juicy interior. Remove from oven, place into bowl and let rest uncovered until cool enough to touch. Once cool, remove peppers from bowl and slip the charred skin from peppers and remove seeds. Do not rinse with water.

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