Provençale Pizza

Cooking Light
4 servings (serving size: 1 wedge)


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1 package dry yeast
1/2 cup warm water (105° to 115°)
2 teaspoons olive oil, divided
1 1/3 cups all-purpose flour
1/4 teaspoon salt
Cooking spray
4 cups finely chopped onion
1/2 cup sliced bottled roasted red bell peppers
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
2 garlic cloves, minced
1/4 cup dry white wine
1 teaspoon cornmeal
8 pitted oil-cured olives, halved
1/4 cup (1 ounce) grated fresh Parmesan cheese


Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process until mixture forms a ball. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in bulk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion, and sauté 15 minutes or until golden brown. Add bell peppers, thyme, and garlic; reduce heat to medium-low and cook 5 minutes, stirring frequently. Stir in wine; simmer 5 minutes or until wine evaporates.

Preheat oven to 450°.

Punch dough down; roll dough into a 10 1/2-inch circle on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Top with onion mixture and olives. Sprinkle with cheese. Bake at 450° for 20 minutes or until crust is golden brown.

Created date

April 2002

Nutritional Information

Calories 316
Caloriesfromfat 17 %
Fat 5.9 g
Satfat 1.8 g
Monofat 3 g
Polyfat 0.8 g
Protein 10.9 g
Carbohydrate 56.1 g
Fiber 5.2 g
Cholesterol 5 mg
Iron 4.3 mg
Sodium 367 mg
Calcium 142 mg