Bell Pepper Pizzas Two Ways Recipes

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BELL PEPPER 'PIZZAS' TWO WAYS



Bell Pepper 'Pizzas' Two Ways image

Create bell pepper 'pizzas' for a new take on the classic. Bell Pepper 'Pizzas' Two Ways feature pepperoni, tomatoes, and basil with, of course, cheese.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 each green and red pepper, cut lengthwise in half, seeded
1/2 cup CLASSICO Traditional Pizza Sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Pepperoni, quartered
2 Tbsp. chopped tomatoes
2 tsp. chopped fresh basil

Steps:

  • Heat oven to 400°F.
  • Cover baking sheet with foil; spray with cooking spray. Place peppers, cut sides up, on prepared baking sheet; fill with pizza sauce and cheese.
  • Top 2 peppers with pepperoni, then top remaining peppers with tomatoes.
  • Bake 10 to 15 min. or until peppers are crisp-tender and cheese is melted.
  • Sprinkle basil over tomato-topped peppers.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 8 g, Fiber 3 g, Sugar 5 g, Protein 8 g

PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES



Pizza with Roasted Garlic, Bell Peppers and Two Cheeses image

Provided by Ginny Hamisch

Categories     Garlic     Pepper     Bake     Vegetarian     Kid-Friendly     Feta     Mozzarella     Bon Appétit     California     Small Plates

Yield Serves 4

Number Of Ingredients 10

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2-inch-thick rings
atoes1/3 cup oil-packed sun-dried tom, drained, oil reserved
1 prepared pizza crust (such as Boboli thin crust)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2-inch-thick strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
  • Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
  • Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

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