Pizza with Sweet Peppers and Mozzarella

Pizza with Sweet Peppers and Mozzarella Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 30 %
Fat 9 g
Satfat 4.1 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 13.4 g
Carbohydrate 33.3 g
Fiber 2.5 g
Cholesterol 18 mg
Iron 2.9 mg
Sodium 659 mg
Calcium 269 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (105° to 115°)
1 3/4 cups all-purpose flour, divided
2 tablespoons cornmeal, divided
1 teaspoon olive oil
1 teaspoon salt
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup (2 ounces) finely grated fresh Parmesan cheese, divided
2 red bell peppers, roasted, peeled, and cut into strips
2 orange bell peppers, roasted, peeled, and cut into strips
1 tablespoon minced fresh parsley
2 teaspoons minced fresh oregano
2 teaspoons olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced

Preparation

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/2 cups flour, 1 tablespoon cornmeal, oil, and salt to yeast mixture; stir well until smooth (dough will be sticky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest for 5 minutes. Roll dough into a 10 x 8-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Cover and let rise 20 minutes or until puffy.

Preheat oven to 475°.

Sprinkle dough with 3/4 cup mozzarella and 1/4 cup Parmesan cheese, leaving a 1-inch margin around the edges. Combine bell peppers and remaining ingredients; spoon evenly over cheese. Sprinkle 1/4 cup mozzarella and 1/4 cup Parmesan cheese over the bell pepper mixture. Bake at 475° for 18 minutes or until cheese melts.

Note:

May 1998
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