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Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process until mixture forms a ball. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.

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  • Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in bulk.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion, and sauté 15 minutes or until golden brown. Add bell peppers, thyme, and garlic; reduce heat to medium-low and cook 5 minutes, stirring frequently. Stir in wine; simmer 5 minutes or until wine evaporates.

  • Preheat oven to 450°.

  • Punch dough down; roll dough into a 10 1/2-inch circle on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Top with onion mixture and olives. Sprinkle with cheese. Bake at 450° for 20 minutes or until crust is golden brown.

Nutrition Facts

316 calories; calories from fat 17%; fat 5.9g; saturated fat 1.8g; mono fat 3g; poly fat 0.8g; protein 10.9g; carbohydrates 56.1g; fiber 5.2g; cholesterol 5mg; iron 4.3mg; sodium 367mg; calcium 142mg.
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