Ajvar Pizza You Have To Try

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Ajvar Pizza

"This is a pizza that I randomly whipped up one night. It uses ajvar, a highly spiced Macedonian red pepper and eggplant unfold that can be observed in a few grocery shops. The searing of the clean tomatoes makes them less difficult to peel and prevents a watery pizza. I advise the usage of the wheat bran thick-crust pizza dough that I have also submitted, but anything dough you typically use is excellent."

Ingredients :

1 teaspoon vegetable oil
1 (thirteen.8 ounce) package deal organized pizza dough
1/2 cup ajvar spread, or extra to taste
1 cup shredded element-skim mozzarella cheese
10 pickled warm pepper slices (non-obligatory)
half teaspoon dried basil
half teaspoon dried oregano
1 large tomato, halved and sliced into skinny wedges
salt

Instructions :

Prep : 15M	Cook : 4M	Ready in : 41M

Preheat an oven to 425 ranges F (220 levels C). Grease a baking sheet with oil.
Stretch pizza dough onto the organized baking sheet. Spread frivolously with ajvar. Sprinkle mozzarella cheese, warm pepper slices, basil, and oregano on top.
Heat a nonstick skillet over medium-excessive heat. Add tomato slices and cook until gently browned, stirring every now and then to save you sticking, approximately three mins in step with side. Remove the tomato skins. Arrange the tomatoes at the pizza and sprinkle with salt.
Bake inside the preheated oven until the mozzarella cheese is absolutely melted and bubbly, approximately 20 minutes. Allow to chill for a couple of minutes before reducing.

Notes :

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