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.

　　

Ingredients

makes 2 heaping tablespoons, or enough for 2 pizzas

　　1/4 pound Fresno chiles (red jalapeño peppers; about 4), halved, stems and seeds removed, and sliced lengthwise 1/8 inch thick

　　1 tablespoon extra-virgin olive oil

　　Kosher salt

　　

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.

　　The Mozza Cookbook