Roasted Red Pepper

Process

1. Prep
   1. Slice the pepper into flat panels (remove core/seeds).
   2. Lay them skin side up on a foil-lined tray — don’t stack.
   3. Lightly brush or spray with a few drops of olive oil
   4. Sprinkle a pinch of salt
2. Roast
   1. Heat oven to 200C
   2. Roast for 20-25 min, until skins blister and blacken in patches.
   3. For maximum char, finish with 2-3 min under the grill.
3. Steam & Peel
   1. Transfer the hot pieces into a bowl, cover tightly with cling film
   2. Leave for 10 minutes (to steam), then peel the skins — they’ll slip off easily.
4. Dry Out
   1. Pat dry on kitchen paper - this step matters for pizza so it doesn’t weep water.
   2. Slice into strips (10–15 mm wide).