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Roasted Pepper Pizza

Yield 4 servings. Note: If you want to vary the recipe, use either all red or all yellow peppers,

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 8 minutes.

  4. 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.

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