- 3 medium-size sweet red peppers
- 3 medium-size sweet yellow peppers
- 1/2 recipe Whole Wheat Pizza Crust dough (page 125)
- Vegetable cooking spray
- 3 tablespoons pesto sauce
- 1 (4-ounce) package crumbled basil- and tomato-flavored feta cheese
- calories 344
- caloriesfromfat 28 %
- fat 10.8 g
- satfat 5.1 g
- monofat 3.4 g
- polyfat 1.4 g
- protein 13.1 g
- carbohydrate 50.9 g
- fiber 0.0 g
- cholesterol 26 mg
- iron 0.0 mg
- sodium 538 mg
- calcium 0.0 mg
How to Make It
Cut peppers in half lengthwise; remove and discard seeds, stems, and membranes. Flatten pepper halves with palm of hand; place, skin sides up, on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until skins are charred. Place in ice water until cool; peel and discard skins.
Place red peppers in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Place puree in a small saucepan; bring to a boil. Reduce heat, and simmer 8 to 10 minutes or until thickened and the consistency of tomato paste. Repeat procedure with yellow peppers.
Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 8 minutes.
Spread pesto sauce over crust, leaving a 1/2-inch border. Spoon red pepper paste over half of crust; spoon yellow pepper paste over other half of crust. Sprinkle with cheese. Bake at 425° on bottom rack of oven for 12 to 14 minutes or until crust is lightly browned. Let stand 10 minutes before serving.