Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Make this appetizer ahead of time, and put it in the oven just before your guests arrive so it can be served hot.

Recipe by Cooking Light June 1998

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Recipe Summary

Yield:
12 servings (serving size: 1 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 for minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, green olives, and next 5 ingredients (olives through black pepper) in a bowl.

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  • Preheat oven to 350°.

  • Divide the bell pepper mixture evenly among pizza crusts; sprinkle with cheese. Bake at 350° for 7 minutes or until cheese melts. Cut each into 12 wedges.

Nutrition Facts

104 calories; calories from fat 28%; fat 3.2g; saturated fat 1.5g; mono fat 0.8g; poly fat 0.1g; protein 4.6g; carbohydrates 15.5g; fiber 2.1g; cholesterol 2mg; iron 0.9mg; sodium 301mg; calcium 62mg.
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