How about a Spicy Vegetarian Pizza?
10-inch thin crust pizza base
4 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 red chili, seeded and chopped
1 green chili, seeded and chopped
14-oz can chopped tomatoes
Dash of Tabasco (optional)
1/2 red bell pepper, seeded
1/2 green bell pepper, seeded
1/2 yellow bell pepper, seeded
1 cup mushrooms, sliced
Chopped fresh marjoram or 1/2 tsp dried marjoram
2 oz Cheddar cheese, grated
2 oz Red Leicester cheese, grated
Heat 2 tbsp oil in the saucepan and fry the onion, garlic and chilies for about 5 minutes or until softened. Stir in the tomatoes and Tabasco (if using) and bring to a boil, then reduce heat and simmer gently for 15 minutes. Slice 1 or 2 rings from the peppers and set aside. Chop the remaining peppers. Heat the remaining oil in a skillet and fry the chopped peppers for 2 minutes. Add the mushrooms and continue to cook for 3 minutes. Spread the tomato sauce over the pizza base and cover with sauteed peppers and mushrooms. Mix together the marjoram and cheeses and sprinkle over the pizza. Top with reserved pepper rings and brush rings with a little extra oil. Bake in a preheated 400 degree oven for 10-15 minutes. You can vary the heat of this pizza by using different peppers.
I also have recipes for Green Lentils with Ginger and Spices, Chili Pasta, and Sichuan Spicy Tofu as well as gifts like a Chili Spice Basket, Chili Vinegar, Chili Yogurt Cheese in Olive Oil, and Chili and Garlic Mustard. If you are a a fan of a particular ingredient let me know and I'll look more--or send you any of these.
