If you can’t get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.
Ingredients
- 2 tablespoons olive oil
- 2 large red peppers, roasted
- 1 to 2 garlic cloves, to taste, minced
- Salt
- freshly ground pepper
- ½ recipe whole wheat pizza dough
- 1 large green pepper, sliced in rings
- 4 ounces mozzarella, sliced thin
- 1 ounce slivered Parmesan
- 2 tablespoons slivered fresh basil
- Nutritional Information
Nutritional analysis per serving (2 servings)
571 calories; 32 grams fat; 12 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 25 grams protein; 54 milligrams cholesterol; 909 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes one 12- to 14-inch pizza
Preparation
- Preheat the oven to 450 degrees with a baking stone in it.
- Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
- Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.
- Advance preparation: The peppers can be roasted a day ahead. The dough can be made up to three days ahead and held in the refrigerator.
30 minutes
Dining and Cooking