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Peperoncini and Cheese Pizzas with Garlic-Herb Oil
2
10-inch oval pizzas
30 minutes
Ingredients
-
2
cups lightly packed fresh flat-leaf parsley leaves
-
½
cup chopped fresh chives
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May 13, 2024
Loved this
I loved this pizza as I love peperoncinis, but it might not be for everyone. I think I would use less peperoncini next time. I used a bit of mozzarella in addition to the fontina and parmesan. The herb oil was fantastic, and the best part of the pizza. I could drizzle that on just about anything. I didn’t have enough parsley, so I threw in some cilantro and it was delicious. Will be making this pizza again for sure.
My reading comprehension on this one was a bit off, I'm thinking, esp. after looking at the pic again. I ended up using all of the oil, which was A LOT. That said, we kind of dug it and it felt a bit more responsible, I suppose, with all of the herbs (1 clamshell dill, 2 chives). Next time I'm going w/ 1 1/2 t. salt in the oil and 3/4 c. peperoncini. Loved all of the flavor, but the combo made it a bit caustic.
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Loved the oil! Made a vegan version with tofu ricotta in place of fontina. Yum!