This is a very simple recipe and use it as a guide: you can use more or less fennel, peppers, onion, etc. I have used the pickling liquid recipe, which I adapted from this pickled radish recipe from David Lebovitz, for a number of vegetables including carrots, turnips, and beets. It’s simple and good. I never process the jars, but the vegetables seem to keep indefinitely in the fridge.
For the pizza, I used the dough from my cookbook, Bread Toast Crumbs. My friend, Breanna, recently wrote about it on her blog, and she employs a cool grilling-then-broiling technique, which I cannot wait to try.
I typically place the oven rack in the top-most slot, and preheat the oven to 550ºF. Then I place my Baking Steel in the oven and heat it for at least 45 minutes. I stretch each round of dough gently, being careful not to deflate all of the air bubbles, then transfer to parchment paper. I top the pizzas, then bake (parchment paper and all) for 5 minutes. More pizza guidance here: Pizza
If you want to make this pizza, you’ll need:
- pizza dough
- ABC squash toast mixture
- grated Parmigiano Reggiano
- Olive oil
- Sea salt
- Pickled vegetables
Spread a thin layer of the squash mix over the rounds, top with 2 tablespoons grated cheese, drizzle with olive oil, and season with sea salt. Use a peel to shimmy the pizza into the oven onto the Baking Steel, then bake for 5 minutes or until blistered on the edges. Sprinkle with pickled vegetables if desired.
- 2 cups water
- 2 cups cider vinegar
- 1 tablespoon + 1 teaspoon sugar
- 1 tablespoon + 1 teaspoon kosher salt
- 2 to 3 red, orange, or yellow bell peppers, seeded and thinly sliced
- 1 to 2 bulbs fennel, thinly sliced
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 1 hot chili pepper, thinly sliced on the bias, optional
- In a large non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved.
- Meanwhile, place the sliced peppers, fennel, onion, garlic, and chili peppers in a large bowl. Pour the pickling liquid over top. Press with a spatula to submerge.
- Transfer the vegetables and liquid to storage containers. I love these deli containers, but glass canning jars are nice, too. Let cool to room temperature, then refrigerate. Store for weeks if not longer.