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Roasted Red Pepper and Smoked Mozzarella Pizza


⅓ - ½ lb. hamburger
2-3 garlic cloves minced
1 onion – thinly sliced
1 teaspoon fresh thyme
½ cup red pepper - roasted, cleaned and thinly sliced
1 ½ cups smoked mozzarella - shredded
1-2 cups fresh arugula - garnish after cooking
olive oil
1 pizza dough - homemade or any store bought crust - rolled to 12-14 inches


Heat grill on high heat or oven to 500 degrees with pizza stone inside.

Cook onion in 1-2 tablespoons of olive oil over medium low heat for 20 minutes or until caramelized, add salt and pepper. Add fresh thyme at end.
Cook hamburger in 1 tablespoon olive oil over medium heat for 3 minutes then add 1 crushed garlic clove, salt and pepper, continue cooking until browned - drain and set aside in bowl.
Char pepper over open flame and put in plastic bag for 5 minutes to loosen skin, then peel and cut.
Add flour or corn meal to your pan or pizza peal to ensure your crust doesn’t stick. Brush about 1 tablespoon of olive oil over crust, add 1 crushed garlic clove. Now add shredded cheese evenly, hamburger, onions and peppers. Bake on pizza stone until cheese is melted and sides are crispy brown 4-8 minutes.
Serve pizza with fresh arugula and a drizzle of olive oil.

Serve with:

Kunde Family Winery Zinfandel