New Potato and Grilled Pepper Pizza

Based on the recipe in The Greens Cookbook

1 red bell pepper
3-4 Tablespoons virgin olive oil
1 1/2 teaspoons balsamic vinegar
salt and pepper
8 oz small new potatoes or red potatoes, very thinly sliced
1 clove garlic, chopped
4-6 teaspoons fresh herbs: parsley with lemon thyme, marjoram or lovage, coarsely chopped
4-6 Kalamata or 12 Nicoise olives, pitted and chopped
1 small red onion, thinly sliced
2 oz smoked cheese: smoked mozzarella, Bruder Basil, or smoked Gruyere, grated
2 oz Provolone cheese, grated
Parmesan
pizza dough (see Basic Pizza Dough)

While the pizza dough is rising, Roast the pepper over a flame or under the broiler until it is evenly charred. Put the pepper in a covered bowl or paper bag for 5 to 10 minutes to steam so that the skin loosens, then peel off the skin, and remove stem and seeds. Cut into narrow strips and season with 1 teaspoon of the olive oil, the vinegar, salt and pepper. Set aside.

Warm 2 Tablespoons olive oil in a large skillet, then add the potatoes, the garlic, 1 teaspoon of the herbs and salt to taste. Cook for a minute or two, stirring frequently, then add 2 to 3 Tablespoons water. Cover, reduce heat and cook until the potatoes are tender, about 5 to 6 minutes. Remove the lid and raise the heat to reduce any excess liquid. Combine the potatoes with the pepper and add the olives. Season to taste with salt and pepper.

Roll out the dough onto an oiled pizza pan. Brush the dough with oil, and cover with the red onion. Distribute about two thirds of the smoked cheese and Provolone, then add the potato and pepper mixture, followed by the rest of the smoked cheese and Provolone.

Sprinkle on the Parmesan now, or after the pizza comes out of the oven.

Bake at 400F or 200C for 15 minutes (the book suggests 500F for 12 minutes, but our oven doesn't seem to go that high!) or until crust is golden brown, slice, and eat.