2 cups vertically sliced Vidalia or other sweet onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic (about 3 cloves)
1 yellow bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 cup water
1 tablespoon capers, drained
3/4 cup (3 ounces) crumbled reduced-fat feta cheese
1/2 cup chopped fresh basil
2 tablespoons pine nuts, toasted
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Preheat oven to 500°. Roll prepared pizza dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
Heat olive oil in a large skillet over medium-high heat. Add onion, salt, and black pepper; sauté 3 minutes or until tender. Add garlic; cook 1 minute. Reduce heat to low. Add bell peppers; cook 10 minutes, stirring occasionally. Stir in water; cook 10 minutes or until peppers are soft and water has almost evaporated. Remove from heat; stir in capers.
Spread the pepper mixture evenly over pizza crust; sprinkle with feta. Bake at 500° for 15 minutes or until crust is golden. Remove pizza from oven; sprinkle with basil and pine nuts; top with Parmesan. Bake an additional 3 minutes or until Parmesan melts.