Roasted Pepper Pizza

Oxmoor House
4 servings. Note: If you want to vary the recipe, use either all red or all yellow peppers,


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3 medium-size sweet red peppers
3 medium-size sweet yellow peppers
1/2 recipe Whole Wheat Pizza Crust dough (page 125)
Vegetable cooking spray
3 tablespoons pesto sauce
1 (4-ounce) package crumbled basil- and tomato-flavored feta cheese


Cut peppers in half lengthwise; remove and discard seeds, stems, and membranes. Flatten pepper halves with palm of hand; place, skin sides up, on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until skins are charred. Place in ice water until cool; peel and discard skins.

Place red peppers in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Place puree in a small saucepan; bring to a boil. Reduce heat, and simmer 8 to 10 minutes or until thickened and the consistency of tomato paste. Repeat procedure with yellow peppers.

Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 8 minutes.

Spread pesto sauce over crust, leaving a 1/2-inch border. Spoon red pepper paste over half of crust; spoon yellow pepper paste over other half of crust. Sprinkle with cheese. Bake at 425° on bottom rack of oven for 12 to 14 minutes or until crust is lightly browned. Let stand 10 minutes before serving.

Created date

August 2009

Nutritional Information

Calories 344
Caloriesfromfat 28 %
Fat 10.8 g
Satfat 5.1 g
Monofat 3.4 g
Polyfat 1.4 g
Protein 13.1 g
Carbohydrate 50.9 g
Fiber 0.0 g
Cholesterol 26 mg
Iron 0.0 mg
Sodium 538 mg
Calcium 0.0 mg