Roasted Bell Pepper-and-Olive Pizza

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

Preparation

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.