ROASTED RED PEPPER PIZZA RECIPES
ROASTED RED PEPPER AND ARUGULA PIZZA RECIPE - FOOD.COM
This recipe came from a "Cooking Light" recipe book. It is fast, healthy and delicious! We used spinach leaves instead of arugula and left off the pine nuts when we made this recipe and it turned out great.
Total Time 21 minutes
Prep Time 7 minutes
Cook Time 14 minutes
Yield 8 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
- Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
- Bake at 425 degrees for 7 minutes. Remove crust from oven.
- Layer red pepper strips and arugula (or spinach leaves) over crust.
- Sprinkle with pine nuts, red onion and crushed red pepper.
- Put in oven again and bake for 5 minutes.
- Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
- Cut into 8 pieces.
Nutrition Facts : Calories 127.8, FatContent 8.7, SaturatedFatContent 3.9, CholesterolContent 22.1, SodiumContent 858.7, CarbohydrateContent 5.8, FiberContent 1.2, SugarContent 1.1, ProteinContent 7.6
PIZZA WITH ROASTED PEPPERS AND MOZZARELLA RECIPE - NYT COOKING
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.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield Makes one 12- to 14-inch pizza
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http//schema.org, Calories 1147, UnsaturatedFatContent 36 grams, CarbohydrateContent 91 grams, FatContent 65 grams, FiberContent 14 grams, ProteinContent 51 grams, SaturatedFatContent 24 grams, SodiumContent 1830 milligrams, SugarContent 20 grams
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