A D V E R T I S E M E N T


Author Topic: Bell pepper as a topping  (Read 265 times)

0 Members and 1 Guest are viewing this topic.

Offline bzj31416

  • Registered User
  • Posts: 2
  • Age: 82
  • Location: Huntsville, AL
  • I Love Pizza!
Bell pepper as a topping
« on: March 26, 2021, 10:05:46 AM »
My wife and I like red bell peppers on our pizza. However, the peppers render so much water that the pizza sogs. I put the peppers in the pizza oven by themselves for a minute and some water was released but enough came out while cooking the pizza to wet the crust. It seems more cooking would leave them flabby and shrunken. Is it possible?
B J

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2538
  • Location: Albany, NY
    • Jon In Albany Blog
Re: Bell pepper as a topping
« Reply #1 on: March 26, 2021, 10:15:52 AM »
When I use them, or raw mushrooms which have a similar issue, I slice them as I can.

Offline gdepozsgay

  • Registered User
  • Posts: 225
  • Location: Miami, Florida
  • I Love Pizza!
Re: Bell pepper as a topping
« Reply #2 on: March 26, 2021, 10:18:30 AM »
I put them on raw and have no problem with excess moisture at all. Then I do finish my oven bakes with the broiler and that may have some effect.
George

Offline scott r

  • Supporting Member
  • *
  • Posts: 4579
  • Age: 50
  • Location: Boston
  • I Love Pizzafreaks!
Re: Bell pepper as a topping
« Reply #3 on: March 26, 2021, 11:44:00 AM »
try leaving them open in your fridge for a day after slicing with a folded up paper towel underneath. Slice as thin as possible or dice.  You want to be able to get the water to evaporate easily, so more surface area is better.

Offline Pizza_Not_War

  • Registered User
  • Posts: 1943
  • Location: Portland OR
Re: Bell pepper as a topping
« Reply #4 on: March 26, 2021, 04:23:21 PM »
Microwave is one method to get water out. Also I have found that the little mini peppers have less moisture and I just slice and put them on.

A D V E R T I S E M E N T