Inspired by Peru's Italian immigrant heritage, this pizza is made by spreading a rocoto pepper cream sauce over thin dough and baking it with mozzarella. The mix of heat and creaminess offers a different experience from classic pizza.
Knead the flour, yeast, warm water, olive oil and salt together until smooth.
Cover the dough and let it rise for twenty minutes.
Blend the rocoto peppers with the cream until you have a smooth sauce.
Roll the dough out thin onto a baking tray, spread the rocoto cream sauce, and scatter the mozzarella and red onion rings on top.
Bake in an oven preheated to 230°C for twelve minutes, until the edges are golden and the cheese has melted.
It is a good idea to wear gloves while handling the rocoto pepper; its heat can be uncomfortable if it gets on your skin. Allergens: contains gluten (flour) and dairy (cream, mozzarella).
If you cannot find rocoto pepper, a mix of red chili and a pinch of cumin gives a similar flavour, though it will not fully replicate the original aroma.
Admin DadaGastro · verified in test kitchenTarifte 12 dakika yazıyordu ama fırınım oldukça güçlü olduğundan kenarlar daha 9 dakikada yanmaya başladı bile. Bundan sonra fırın gücüne göre birkaç dakika erken kontrol etmek gerektiğini öğrendim.
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