I've been using Tinkerbell peppers for a while without knowing it. I just found them a cheaper substitute for red and orange bell peppers, since those are so. expensive. Unless I happen to catch them on sale. Which I usually don't. They seem to be a going theme with Blue Apron recently, as they are featured in several recipes across several weeks. Not that I'm complaining... it's nice to have something that can legitimately be used as a staple. Maybe next year I'll grow my own :)
Sweet Corn and Tinkerbell Pepper Pizza
Originally found at Blue Apron
Olive oil
3-5 cloves of garlic, finely minced
1 8 ounce can tomato sauce
1/4 tsp crushed red pepper flakes (optional)
1 lb plain pizza dough
3 ounces fontina cheese, small diced
3 ounces tinkerbell peppers, top and rind removed and sliced
1 ear corn, kernnels removed from cob
1 Tbsp grated Parmesan cheese
Heat the oven to 475 degrees. In a small pot, heat olive oil (2-3 tsp) on medium high heat until hot. Add garlic. Cook 1-2 minutes until golden brown and fragrant. Add tomato sauce. Cook 1-2 minutes, stirring occasionally, until heated through. Add red pepper flakes to taste. Season with salt and pepper to taste.
Lightly oil sheet pain or pizza stone. Gently stretch and roll dough into 1/4 inch thickeness. Rub the dough into the pan to coat in oil. Evenly spread sauce onto the pizza. Top with cheese, peppers, and corn. Bake for 18-20 minutes, until crust is light brown and cheese is melted. Allow to rest for 2 minutes, then serve.
My Notes:
You can buy premade pizza dough at your favorite pizza shop, or you can make your own, whatever suits your fancy the best. I fell in love with this recipe. Seriously. I'm pretty sure I ate the whole pizza, by myself, in a 24 hour pizza. One of the best pizzas I've ever had, and slightly creative in the ingredients for the toppings. Plus, you know, vegetarian.
