Italian capicollo and fig pizza
Italian capicollo and fig pizza

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 2 pizza shells
  2. 1 package (250 g / 8 oz.) grilled sweet peppers in oil
  3. 150 g (5 oz.) Sensations by Compliments Capicollo, thinly sliced
  4. 100 g (3½ oz.) buffalo mozzarella, thinly slice
  5. 4 figs, each cut into 8 wedges
  6. 90 g (3 oz.) Romano cheese, flaked
  7. 30 mL (2 tbsp.) pine nuts
  8. 15 mL (1tbsp.) lemon zest (about 1 lemon)

Directions

  1. Preheat the oven to 190˚C (375˚F).
  2. Purée the sweet peppers with oil in a hand mixer.
  3. Place pizza shells on a parchment-lined baking sheet.
  4. Brush each round with about 60 mL (¼ cup) of sweet pepper purée. Any leftover purée can be frozen for future use.
  5. Add the pizza toppings evenly on each shell in this order: capicollo, mozzarella, figs, Romano cheese, pine nuts, and lemon zest.
  6. Bake pizzas on the middle rack for about 15 minutes or until their crusts have browned and the cheese has melted.

Variation: For a more classic pizza, replace the figs with thin slices of portabello mushroom.

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