Roasted Bell Pepper-and-Olive Pizza

Roasted Bell Pepper-and-Olive Pizza Recipe
Make this appetizer ahead of time, and put it in the oven just before your guests arrive so it can be served hot.


12 servings (serving size: 1 wedges)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat oven to 350°.

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.