Gallery

Recipe Summary

Yield:
4 servings. Note: If you want to vary the recipe, use either all red or all yellow peppers,
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut peppers in half lengthwise; remove and discard seeds, stems, and membranes. Flatten pepper halves with palm of hand; place, skin sides up, on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until skins are charred. Place in ice water until cool; peel and discard skins.

    Advertisement
  • Place red peppers in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Place puree in a small saucepan; bring to a boil. Reduce heat, and simmer 8 to 10 minutes or until thickened and the consistency of tomato paste. Repeat procedure with yellow peppers.

  • Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 8 minutes.

  • Spread pesto sauce over crust, leaving a 1/2-inch border. Spoon red pepper paste over half of crust; spoon yellow pepper paste over other half of crust. Sprinkle with cheese. Bake at 425° on bottom rack of oven for 12 to 14 minutes or until crust is lightly browned. Let stand 10 minutes before serving.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

344 calories; calories from fat 28%; fat 10.8g; saturated fat 5.1g; mono fat 3.4g; poly fat 1.4g; protein 13.1g; carbohydrates 50.9g; fiber 0g; cholesterol 26mg; iron 0mg; sodium 538mg; calcium 0mg.
Advertisement
Advertisement