Pizzeria Mozza, Nancy Silverton’s iconic – and near-impossible to get a table at – restaurant in Los Angeles and Newport Beach is a testament to the power of good dough and great ingredients treated with simple technique and a lot of heart. These baby capsicums fall into the latter category, and have become a staple at Pizzeria Mozza. The market fresh rainbow capsicums are sweet, tasty and roasted with olive oil – a treatment that makes them extremely snackable and a wonderful addition to any antipasto board.

Nancy first tried a version of these peppers when she hosted a book party for Italian-American chef Lidia Bastianich and served Lidia’s capsicum recipe for antipasto. “Shortly after, I spotted tiny, bright-coloured capsicums in a grocery store,” Nancy writes in The Mozza Cookbook. “They were so pretty, with red, yellow and orange colours mixed in one bag. Motivated by those capsicums, I decided to put a version of Lidia’s capsicums on the Pizzeria menu.” 

Now you can have them at home, no matter how near you live to Pizzeria Mozza. We like them on an appetiser board, atop a pizza, stuffed into a sandwich or dotting a mixed green salad.