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Mixed Pepper Pizza with Basil and Pine Nuts

Mixed Pepper Pizza with Basil and Pine Nuts

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

Cooking Light JANUARY 2004

  • Yield: 6 servings (serving size: 1 slice)

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.

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
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