Mixed Pepper Pizza with Basil and Pine Nuts

To save time, substitute bottled roasted red peppers for the bell peppers here.

Yield:

6 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 236
Caloriesfromfat 30 %
Fat 9.3 g
Satfat 3.1 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 12.7 g
Carbohydrate 36 g
Fiber 3.1 g
Cholesterol 11.4 mg
Iron 2.5 mg
Sodium 643 mg
Calcium 116 mg

Ingredients

Cooking spray
1 tablespoon cornmeal
2 teaspoons olive oil
2 cups vertically sliced Vidalia or other sweet onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic (about 3 cloves)
1 yellow bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 cup water
1 tablespoon capers, drained
3/4 cup (3 ounces) crumbled reduced-fat feta cheese
1/2 cup chopped fresh basil
2 tablespoons pine nuts, toasted
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 500°. Roll prepared pizza dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.

Heat olive oil in a large skillet over medium-high heat. Add onion, salt, and black pepper; sauté 3 minutes or until tender. Add garlic; cook 1 minute. Reduce heat to low. Add bell peppers; cook 10 minutes, stirring occasionally. Stir in water; cook 10 minutes or until peppers are soft and water has almost evaporated. Remove from heat; stir in capers.

Spread the pepper mixture evenly over pizza crust; sprinkle with feta. Bake at 500° for 15 minutes or until crust is golden. Remove pizza from oven; sprinkle with basil and pine nuts; top with Parmesan. Bake an additional 3 minutes or until Parmesan melts.

Note:

Chef Annie Somerville,

January 2004