We use these fiery, sweet roasted chiles on the White Anchovy, Tomato, and Spicy Fresno Chiles pizza (page 139) and the Spicy Salami, Mozzarella, and Fresno Chiles pizza (below). If you are making a variety of pizzas, it might be convenient to include these two to use up all the peppers.
Recipe information
Yield
makes 2 heaping tablespoons, or enough for 2 pizzas
Ingredients
Preparation
Step 1
Adjust the oven rack to the middle position and preheat the oven to 400°F.
Step 2
Spread the chiles on a baking sheet, drizzle with the olive oil, season with salt, and toss to coat the chiles with the seasonings. Roast the chiles in the oven for 4 to 6 minutes, to wilt them slightly. Use the chiles or set aside to cool to room temperature, transfer to an airtight container, and refrigerate for up to three days.
