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Credit: Kate Sears; Styling: Paul Grimes

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
2 12-inch pizzas (4 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425ºF; prepare dough as package label directs.

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  • Warm oil in a medium pan over medium-high heat. Add onion and salt; sauté until onion has softened, about 3 minutes. Reduce heat to low; stir in tomato puree, sugar, oregano and pepper. Simmer for 10 minutes.

  • Mist 2 pizza pans or round baking sheets with gluten-free cooking spray. Divide dough in half; spread on pans. Pour sauce over each, leaving 1/2-inch border. Sprinkle with mozzarella. Try arranging pepper slices in a pinwheel pattern. Place olive halves between pepper slices. Bake for 15 to 18 minutes (or as package label directs), until crust is light golden and cheese has melted. Allow to cool for 5 minutes. Top with basil leaves just before serving.

Nutrition Facts

699 calories; fat 23g; saturated fat 8g; protein 21g; carbohydrates 103g; fiber 11g; cholesterol 45mg; sodium 1386mg.
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