Pizza with Sweet Peppers and Mozzarella

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.4g
  • Carbohydrate: 33.3g
  • Fiber: 2.5g
  • Cholesterol: 18mg
  • Iron: 2.9mg
  • Sodium: 659mg
  • Calcium: 269mg


  • 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


  1. 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.
  2. 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.
  3. Preheat oven to 475°.
  4. 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.
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