Pizza toppings

I love good pizza. Thin crust, interesting toppings, a variety of herbs - when these elements are combined, it's hard to go wrong. After another dough-session, I decided to put care and thought into my pizza toppings. The results were phenomenal.

Roasted Portabella, Red Pepper, and Caramelized Onions

Ingredients

1 large portabella mushroom (locally grown, if possible!) sliced
1 red bell pepper
1 red onion, sliced lengthwise
1 recipe simple tomato sauce
Handful shredded mozzarella
Fresh herbs - basil, rosemary, parsley - any will do!
Olive oil
Salt
Pepper

Preparation

Turn the oven to broil and place the whole red pepper on the top rack. The skin will char. Rotate the pepper to get a good char all over. Remove from oven with tongs and place into a bowl. Cover with plastic wrap and let the pepper steam.

Turn the oven to 375. Put the sliced portabellas in a baking dish. Toss with olive oil and add herbs and salt. Roast in the oven for about 10 minutes (until tender).

In a pan, heat up a tablespoon of olive oil on medium high. Add the onions and let them caramelize about 10 minutes.

When all your toppings are out of the ovens and pans and bowls, assemble your pizza! I recommend putting the onions underneath the cheese b/c otherwise they tend burn.