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Roasted Red Pepper Pizza

 

17

Yield

1

pizza

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 15561% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 442mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 18g
Vitamin A 23% Vitamin C 45%
Calcium 27% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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