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Roasted Bell Pepper-and-Olive Pizza

Yield 12 servings (serving size: 1 wedges)
Make this appetizer ahead of time, and put it in the oven just before your guests arrive so it can be served hot.

Ingredients

  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1/2 cup sliced green olives
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons drained capers
  • 2 teaspoons red wine vinegar
  • 3/4 teaspoon olive oil
  • 1/8 teaspoon black pepper
  • 2 (1-pound) Italian cheese-flavored pizza crusts (such as Boboli) or focaccias
  • 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese

Nutrition Information

  • calories 104
  • caloriesfromfat 28 %
  • fat 3.2 g
  • satfat 1.5 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 4.6 g
  • carbohydrate 15.5 g
  • fiber 2.1 g
  • cholesterol 2 mg
  • iron 0.9 mg
  • sodium 301 mg
  • calcium 62 mg

How to Make It

  1. Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 for minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, green olives, and next 5 ingredients (olives through black pepper) in a bowl.

  2. Preheat oven to 350°.

  3. Divide the bell pepper mixture evenly among pizza crusts; sprinkle with cheese. Bake at 350° for 7 minutes or until cheese melts. Cut each into 12 wedges.