PREPARATION:

Roasted Red Pepper Pizza Sauce:

1. Preheat the oven to 350 degrees.
2. Slice the sides of the bell peppers off and discard the stems and seeds. Cover a baking sheet with foil and lightly coat with cooking spray. Spread the bell pepper sections onto the baking sheet and brush both sides with extra virgin olive oil. Season both sides with 1 teaspoon of salt. Transfer to the oven and cook until tender and well caramelized, about 1 hour. Remove from the oven and set aside to cool.
3. Puree the bell peppers with the Roasted Garlic, chicken stock and extra virgin olive oil, in batches if necessary. Stir in the remaining ½ teaspoon salt, oregano, basil and vinegar. Use as a sauce for pizzas or pasta.

   This recipe was featured on the Triple Play Episode of Emeril Green.

Roasted Garlic:

1. Preheat the oven to 325 degrees F.
2. Slice the top of the garlic head off and place in an envelope of foil. Pour the oil on top and add a pinch of salt. Fold the envelope closed and place on top of a baking sheet. Transfer to the oven and cook until garlic is soft and tender, about 1 hour. Remove from the oven and set aside to cool. Open the foil envelope and squeeze the garlic cloves out. Use as desired.