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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.7g
  • Carbohydrate: 36g
  • Fiber: 3.1g
  • Cholesterol: 11.4mg
  • Iron: 2.5mg
  • Sodium: 643mg
  • Calcium: 116mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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