Roasted Bell Pepper and Olive Pizza Recipe

Developed in 1998 for Cooking Light Magazine, this delicious pizza can be made ahead of time and put in the oven just before guests arrive as it is best served hot.



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Per serving, this pizza is 104 calories, 3.2 grams of fat and 15.5 carbs.

So what else do you need to know?

Make this recipe for tonight’s dinner.

Ingredients

2 large red bell peppers

2 large yellow bell peppers

1/2 cup sliced green olives

1/4 cup chopped fresh parsley

2 teaspoons drained capers

2 teaspoons red wine vinegar

3/4 teaspoon olive oil

1/8 teaspoon black pepper

2 (1-pound) Italian cheese-flavored pizza crusts (such as Boboli) or focaccias

6 tablespoons freshly grated Parmesan cheese

Directions

1. Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 for minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, green olives, and next 5 ingredients (olives through black pepper) in a bowl.

2. Preheat oven to 350°.

3. Divide the bell pepper mixture evenly among pizza crusts; sprinkle with cheese. Bake at 350° for 7 minutes or until cheese melts. Cut each into 12 wedges.

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Posted by M Dee Dubroff, on February 6, 2013 at 9:00 AM