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Roasted Red Pepper Pizza

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Submitted by ang_bubbles

YIELD

1 pizza

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML CORNMEAL
¾ 177
CUP ML PIZZA SAUCE
4 115.6
OUNCES ML/G PROSCIUTTO
thinly sliced *
8 231.2
OUNCES ML/G PROVOLONE CHEESE
1 15
TABLESPOON ML CHIVES
fresh, or
1 15
TABLESPOON ML BASIL
10 289
OUNCES ML/G PIZZA SHELL
can *
½ 118
CUP ML SWEET RED BELL PEPPERS
green, strips *
7 202.3
OUNCES ML/G SWEET RED BELL PEPPERS
jar, roasted
2 ¼ 65
OUNCES ML/G BLACK OLIVES
ripe, sliced
1 5
TEASPOON ML CHIVES
dried
1 5
TEASPOON ML BASIL
dried *

Directions

Heat oven to 425℉ (220℃).

Grease 12 inch pizza pan or 13×9 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 155 61% 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?
Trans-fat Free, Low Carb
 

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