Cheesy Tomato And Bell Pepper Pizzas Recipes

BELL PEPPER 'PIZZAS' TWO WAYS

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.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
• Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
• In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
• Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

CHEESY TOMATO AND BELL PEPPER PIZZAS

Steps:

• Heat oven to 450°F. On ungreased large cookie sheet, place pizza crusts.
• Spread cream cheese on pizza crusts to within 1/4 inch of edges. Gently spread pesto over cream cheese. Top with tomatoes, bell pepper and onions. Sprinkle with basil and both cheeses.
• Bake 7 to 12 minutes or until cheeses are melted.

CHEESY MEATBALL PIZZA

Steps:

• Heat oven to 425°F. Spray 12-inch pizza pan or cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim.
• Bake 7 to 8 minutes or until light golden brown. Remove from oven.
• Spread pasta sauce over partially baked crust. Top with Parmesan cheese, meatball halves (place cut sides down), shredded cheese and bell pepper.
• Bake 10 to 15 minutes longer or until crust is golden brown and cheese is melted.

PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES

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.

CHEESY PIZZA STUFFED PEPPERS

Steps:

• Heat oven to 375ºF.
• Mix all ingredients except peppers until blended; spoon into peppers.
• Place on parchment-covered baking sheet.
• Bake 15 to 18 min. or until peppers are tender and Neufchatel filling is heated through.