Mixed Pepper Pizza with Basil and Pine Nuts Recipe

Read Reviews (1)

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

Search for Recipes by Nutrition Data

Ingredients

1 Pizza Dough

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.

Chef Annie Somerville,

January 2004