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Sweet Peppers & Onion Pizza

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Submitted by naturegirl73

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

YIELD

1 pizza

PREP

20 min

COOK

20 min

READY

45 min

This veggie-loaded pizza builds everything from scratch, starting with a whole wheat crust that bakes up thin and crispy on a cornmeal-dusted sheet pan. Sweet red and yellow bell peppers, yellow onion, mushrooms, and garlic go on top of a simple tomato paste base with fat-free mozzarella.

The whole wheat flour gives the crust a nutty flavor and slightly more chew than a pure white flour dough. Rolling it thin is key here. You want the dough stretched to cookie-sheet size so it crisps up in the hot oven instead of turning bready. The cornmeal on the pan adds a sandy crunch on the bottom that keeps the crust from going soggy under all those toppings.

Use the tomato paste sparingly. A light brush across the dough is all you need. Too much and it overwhelms the sweet peppers, which are really the star here. Slice them thin so they soften and caramelize at the edges during baking.

Chef Tips

  • Pat the canned mushrooms and tomatoes dry before adding them. Extra moisture is the enemy of a crispy crust.
  • The dough doesn’t need to rise. Mix it, roll it, and get it in the oven while it’s still warm from the hot water.
  • Brush the outer crust edge with a little olive oil before baking for extra color and crunch.

Variations

  • Add sliced black olives and artichoke hearts for a Mediterranean spin.
  • Swap fat-free mozzarella for fresh mozzarella or crumbled goat cheese if you’re not watching fat intake.

Ingredients

crust
½ 118
1 ¼ 296
CUPS ML UNBLEACHED ALL-PURPOSE FLOUR
to 1 1/2 cups
1 5
TEASPOON ML YEAST, ACTIVE DRY
2 10
TEASPOONS ML SUGAR
¾ 177
CUP ML WATER
HOT
¼ 59
CUP ML CORNMEAL
for flouring pan only
topping
1 1
EACH EACH TOMATO PASTE
6 ounce can *
1 1
1 1
MEDIUM EACH SWEET RED BELL PEPPER
1 1
MEDIUM EACH YELLOW ONION
1 1
EACH EACH MUSHROOMS, CANNED
8 ounce can
1 1
EACH EACH TOMATOES, CANNED
Italian style, peeled and drained
2 2
CLOVES CLOVES GARLIC
peeled and minced

Directions

Preheat oven to 450 degrees.

First the crust, In a large bowl dissolve the yeast and sugar in hot water.

Add whole wheat flour and ½ cup of the un-bleached flour and stir.

Work in the remaining flour until dough is dry enough to roll.

Roll dough on floured surface until thin and the size of a large cookie sheet.

(Mine was so large I had to trim it).

Place on a corn meal floured cookie sheet.

(I used a little oil spray to make the corn meal stick)

Lightly brush the dough with tomato paste (I ended up using only ½ of the can).

Slice, mince, shred remaining ingredients place on pizza and slide in the oven for 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 273 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrate 20g 20%
Dietary Fiber 6g 22%
Sugars g
Protein 17g
Vitamin A 22% Vitamin C 216%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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