Three-Pepper Pizza

Photo: Oxmoor House

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 0.0%
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.3g
  • Carbohydrate: 36.2g
  • Fiber: 2.1g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 352mg
  • Calcium: 0.0mg

Ingredients

  • 1/4 teaspoon Italian seasoning
  • 1/3 cup tomato paste
  • 1/4 cup water
  • 1 (12-inch) prebaked refrigerated pizza crust
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers)
  • 1/2 onion, chopped

Preparation

  1. Preheat oven to 450°.
  2. Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.
  3. Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.
  4. Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety.
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