BELL PEPPER 'PIZZAS' TWO WAYS
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
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
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
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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