Roasted Bell Pepper-and-Olive Pizza

Make this appetizer ahead of time, and put it in the oven just before your guests arrive so it can be served hot.

Yield: 12 servings (serving size: 1 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 28%
  • Fat: 3.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.6g
  • Carbohydrate: 15.5g
  • Fiber: 2.1g
  • Cholesterol: 2mg
  • Iron: 0.9mg
  • Sodium: 301mg
  • Calcium: 62mg

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.
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