Roasted Red Pepper Pizza
Yield
1 pizzaPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cornmeal
|
|
| ¾ | cup |
pizza sauce
|
|
| 4 | ounces |
prosciutto
thinly sliced |
*
|
| 8 | ounces |
provolone cheese
|
|
| 1 | tablespoon |
chives
fresh, or |
|
| 1 | tablespoon |
basil
|
|
| 10 | ounces |
pizza shell
can |
*
|
| ½ | cup |
sweet red bell peppers
green, strips |
*
|
| 7 | ounces |
sweet red bell peppers
jar, roasted |
|
| 2 ¼ | ounces |
black olives
ripe, sliced |
|
| 1 | teaspoon |
chives
dried |
|
| 1 | teaspoon |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cornmeal
|
|
| 177 | ml |
pizza sauce
|
|
| 115.6 | ml/g |
prosciutto
thinly sliced |
*
|
| 231.2 | ml/g |
provolone cheese
|
|
| 15 | ml |
chives
fresh, or |
|
| 15 | ml |
basil
|
|
| 289 | ml/g |
pizza shell
can |
*
|
| 118 | ml |
sweet red bell peppers
green, strips |
*
|
| 202.3 | ml/g |
sweet red bell peppers
jar, roasted |
|
| 65 | ml/g |
black olives
ripe, sliced |
|
| 5 | ml |
chives
dried |
|
| 5 | ml |
basil
dried |
*
|
Directions
Heat oven to 425℉ (220℃).
Grease 12 inch pizza pan or 13x9 inch pan.
Sprinkle corn meal evenly over bottom of pan.
Place dough in center of pan and press out with hands.
Spoon pizza sauce evely over crust.
Top with green pepper, onions, prosciutto and roasted red peppers.
Arrange cheese slices over top.
Sprinkle with olives, chives and basil.
Bake at 425℉ (220℃) for 20 to 25 minutes or until crust is deep golden brown.
Let stand for 5 min.
