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Chili Pepper Pizza

 

16

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons olive oil
1 ea Onion, cut i onions
cut in 1/4, sliced
*
1 each garlic cloves
crushed
1 can tomatoes
*
1 tablespoon tomato paste
½ teaspoon oregano
dried
*
1 cup all-purpose flour
1 cup whole-wheat flour
whole wheat
¼ teaspoon salt
1 teaspoon yeast, active dry
cup water
warm
1 can green chili peppers
*
6 ounces mozzarella cheese
2 ounces pepperoni
8 each green olives
ripe
*
1 x tomatoes
roses, optional
*
1 x parsley sprigs
optional
*

Directions

Lightly grease a 10" pizza pan.

Heat 2 tablespoon of oil in a saucepan.

Add onion, garlic, tomato paste, tomatoes with juice and oregano.

Stir well to break up tomatoes, then simmer, uncovered, 10 to 15 minutes or until well thickened; cool.

Preheat oven to 375℉ (190℃)F. (190'C.). Put flours, salt and yeast in a bowl and mix well.

Add water and mix to form a dough.

Knead well, then roll to a 10" circle.

Line greased pizza pan with dough.

Brush surface of dough with a little of remaining oil and cover with tomato mixture.

Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil.

Bake in preheated oven 25 minutes.

Top pizza with pepperoni and olives and bake 10 minutes.

Cut in wedges.

Garnish with tomato roses and parsley sprigs, if desired, and serve hot.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 48943% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 804mg 34%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 23%
Sugars g
Protein 43g
Vitamin A 6% Vitamin C 23%
Calcium 37% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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