For Arrabbiata Sauce:
1 c. yellow onion, diced
1/2 c. garlic, diced
1/4 c. white anchovies (or you can substitute 1 tbsp. anchovy paste)
1 c. olive-oil-cured Calabrese peppers (or you can substitute 1 to 2 tbsp. crushed red chili flakes to taste, left overnight in 3/4 c. olive oil)
2 qt. canned San Marzano tomatoes, drained
salt and pepper to taste
Buy a pre-made flatbread base (Boboli is a good option; or make your own 4.5 oz. dough ball with an online recipe)
1/2 c. Arrabbiata sauce
3 oz. goat cheese (we use Jumpin' Good Goat Dairy from Buena Vista)
1/2 c. cremini or baby portobello (brown) mushrooms, quartered, and roasted or sautéed
9 Calabrese peppers, quartered (we buy oil-packed in jars)
fresh mozzarella (optional)
1 tsp. fresh oregano or 1 tbsp. fresh flat-leaf Italian parsley, chopped
For Arrabbiata Sauce:
In a large pan preheated to medium-high heat, sauté onion, garlic, anchovies and Calabrese peppers until onions are translucent. Add San Marzano tomatoes and bring to a boil, then reduce heat and simmer for 30 minutes. Crush mixture with potato masher or pulse in a food processor. Adjust flavor to taste with salt and pepper. Let cool. (Yields 9 cups. The extra sauce freezes well, and can be used as a substitute in just about any other red sauce application.)
If making your own, roll out dough ball to approximately 12 inches long by 4 inches wide. Otherwise cover store-bought flatbread evenly with Arrabbiata sauce, evenly distribute goat cheese, mushrooms and peppers. Some torn fresh mozzarella is also a nice addition.
Bake in 500-degree oven for 6 to 8 minutes or until light brown (less time if you are using a pre/par-baked base). Top with freshly chopped oregano/parsley. Serves 3 or 4 people as an appetizer with drinks or 1 person as a meal with a salad.
I wanted to feature Calabrese peppers because they are truly amazing. They're available at Williams-Sonoma and online. Each year in August, the town of Diamante, Italy, hosts a festival celebrating the peppers and other local produce and ingredients. These peppers are prepared as dried strings, infused into olive oil and made into a paste known as Calabrese Bomba. If you would like to try this recipe with local peppers, red Pueblo chilies would be a good choice.
— Submitted by chef/co-owner Jay Gust: Pizzeria Rustica/Enoteca Rustica/TAPAteria