Pizza With Eggs Roasted Red Peppers Olives And Arugula Recipes

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ROASTED RED PEPPER PIZZA



Roasted Red Pepper Pizza image

Provided by Food Network Kitchen

Time 45m

Yield one 13-by-18-inch pizza

Number Of Ingredients 21

1 28-ounce can whole San Marzano plum tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
For the pepper spread:
1 Fresno or red jalapeno chile pepper
1 large red bell pepper
1 clove garlic
2 anchovy fillets
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt
For the pizza:
1 Prebaked Pizza Crust, recipe follows
6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced
1/4 cup grated parmesan cheese
Torn fresh oregano or basil, for topping
4 cups bread flour, plus more for dusting
2 teaspoons kosher salt
1 teaspoon rapid-rise instant yeast
1/2 cup extra-virgin olive oil, plus more for the bowl

Steps:

  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
  • Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
  • Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
  • Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  • Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
  • Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

CAULIFLOWER-CRUST PIZZA WITH MERGUEZ AND ROASTED RED PEPPER



Cauliflower-Crust Pizza with Merguez and Roasted Red Pepper image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 22

2 red bell peppers
2 tablespoons olive oil
1/2 Spanish onion, chopped
1 clove garlic, chopped
1/2 teaspoon cumin
1 tablespoon lemon juice
Kosher salt
1 head cauliflower
1 teaspoon salt
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
2 eggs
1 teaspoons freshly ground black pepper
1 clove garlic
2 teaspoons cornmeal
8 ounces merguez sausage, casing removed
Handful of arugula
Extra-virgin olive oil
Kosher salt
One 6-ounce log goat cheese, broken into small clumps
Kalamata olives, pitted and sliced
1/2 cup pecorino, grated

Steps:

  • For the roasted red pepper harissa: Place the red peppers under a very hot broiler; broil, turning occasionally, until blackened on the outside and completely soft, about 20 minutes. Transfer to a bowl, cover with plastic wrap and allow to cool. Peel the peppers and discard the skin and seeds.
  • Heat the olive oil in a pan over medium heat. Add the onion, garlic and cumin and saute until golden brown.
  • Combine the roasted red peppers, the sauteed onion mixture and the lemon juice in a blender or food processor. Blend until smooth, adding a little more oil if needed. Season with salt.
  • For the cauliflower crust: Place a pizza stone in the oven and preheat to 450 degrees F. Let the pizza stone heat for at least 30 minutes.
  • Chop the cauliflower into small pieces and then pulse to fine grains (resembling couscous) in a food processor. Measure 2 cups of the pulsed cauliflower and place in the center of a clean side towel along with 1 teaspoon salt.
  • Wring the cauliflower of its liquid by twisting the side towel around the cauliflower and twisting with your hands to remove excess water.
  • Combine the mozzarella, Parmesan, eggs and pepper in a medium bowl. Grate the garlic clove into the bowl and then add the cauliflower. Mix together until thoroughly combined.
  • Spread the cornmeal in a circle on a half sheet of parchment.
  • Form the cauliflower mixture into a ball, place it on the cornmeal and evenly spread into a 1/4-inch-thick round. Pinch the edges of the crust to form a rim.
  • Using a pizza peel, transfer the parchment of cauliflower crust onto the preheated pizza stone. Bake for 15 minutes.
  • For the toppings: Saute the merguez over medium-high heat until cooked through and browned, about 10 minutes.
  • Toss the arugula in some olive oil and season with salt.
  • Once the pizza has cooked for 15 minutes, spread it with harissa to the edges. Then evenly top with the goat cheese, merguez and some sliced olives.
  • Return to the oven and bake for an additional 5 minutes. When the cheese is melted and starting to bubble and brown, slide the pizza peel under the parchment and remove the pizza to a pizza pan.
  • Let rest for a few minutes, then top with arugula and pecorino. Slice and serve.

ROASTED RED PEPPER AND ARUGULA PIZZA



Roasted Red Pepper and Arugula Pizza image

This recipe came from a "Cooking Light" recipe book. It is fast, healthy and delicious! We used spinach leaves instead of arugula and left off the pine nuts when we made this recipe and it turned out great.

Provided by Overton Fam

Categories     < 30 Mins

Time 21m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 8

1 tablespoon yellow cornmeal
1 Pillsbury refrigerated classic pizza crust
1 (7 ounce) jar roasted red peppers, drained
2 cups arugula leaves (or 2 cups loosely packed spinach leaves)
1 1/2 tablespoons pine nuts
1/4 cup red onion, sliced thinly
1/4 teaspoon crushed red pepper flakes
1 cup mozzarella cheese, preshredded

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
  • Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
  • Bake at 425 degrees for 7 minutes. Remove crust from oven.
  • Layer red pepper strips and arugula (or spinach leaves) over crust.
  • Sprinkle with pine nuts, red onion and crushed red pepper.
  • Put in oven again and bake for 5 minutes.
  • Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
  • Cut into 8 pieces.

PIZZA WITH ROASTED PEPPERS AND MOZZARELLA



Pizza With Roasted Peppers and Mozzarella image

If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.

Provided by Martha Rose Shulman

Categories     dinner, pizza and calzones, main course

Time 30m

Yield Makes one 12- to 14-inch pizza

Number Of Ingredients 10

2 tablespoons olive oil
2 large red peppers, roasted
1 to 2 garlic cloves, to taste, minced
Salt
freshly ground pepper
1/2 recipe whole wheat pizza dough (see recipe)
1 large green pepper, sliced in rings
4 ounces mozzarella, sliced thin
1 ounce slivered Parmesan
2 tablespoons slivered fresh basil

Steps:

  • Preheat the oven to 450 degrees with a baking stone in it.
  • Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
  • Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.

Nutrition Facts : @context http, Calories 1147, UnsaturatedFat 36 grams, Carbohydrate 91 grams, Fat 65 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 24 grams, Sodium 1830 milligrams, Sugar 20 grams

ROASTED-RED-PEPPER PIZZAS WITH ARUGULA



Roasted-Red-Pepper Pizzas with Arugula image

Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

6 ounces roasted red peppers, (about 3), drained, rinsed, and roughly chopped
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound pizza dough (thawed if frozen), divided into 4 balls
Cornmeal, for baking sheets
1 pound fresh mozzarella, thinly sliced or shredded by hand
1/4 cup extra-virgin olive oil
5 ounces arugula (4 cups)
1 small bunch basil, leaves torn
Lemon wedges, for serving

Steps:

  • Preheat oven to 500 degrees. In a blender, puree peppers until smooth. Season with salt and pepper. On a floured work surface, roll 2 dough balls into 10-inch rounds. Sprinkle 2 rimmed baking sheets with cornmeal; place 1 round on each. Top each round with 3 tablespoons red-pepper puree and one-fourth the cheese, leaving a 1-inch border. Drizzle each with 1 1/2 teaspoons oil and season with salt and pepper. Bake until crust is golden brown and cheese is melted and bubbling, about 10 minutes. Transfer pizzas to plates and keep warm.
  • Wipe sheets clean, sprinkle with cornmeal, and repeat to make 2 more pizzas. In a medium bowl, toss arugula with 2 tablespoons oil; season with salt and pepper. Divide basil among pizzas and top with arugula. Serve with lemon wedges.

ROASTED GARLIC AND PEPPER PIZZA



Roasted Garlic And Pepper Pizza image

"Years ago, I found the recipe for this appealing appetizer, lightened it and added some of our favorite ingredients," writes Bonnie Matherly of Buckingham, Illinois. "It can be prepared ahead of time and put in the oven as your guests arrive. We occasionally use it as an easy Sunday evening meal, too."

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 12

1 large garlic bulb
1 teaspoon plus 2 tablespoons olive oil, divided
2 large sweet red peppers
1/2 cup sliced pimiento-stuffed olives
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon white pepper
1 prebaked 12-inch thin pizza crust
4 slices sweet onion, separated into rings
3/4 cup crumbled feta cheese
1/3 cup shredded Parmesan cheese

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 20-25 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic onto a work surface; cut into thin slices. , Cut peppers in half; remove and discard seeds. Place cut side down on a baking sheet. Broil peppers 4 in. from the heat until skins blister, about 6 minutes. Immediately place peppers in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skins; cut peppers into thin strips., In a small bowl, combine the olives, vinegar, oregano, basil, white pepper and remaining oil. Place crust on an ungreased 12-in. pizza pan; top with olive mixture, roasted garlic and peppers, onion and cheeses. Bake at 350° for 15-20 minutes or until cheese is melted.,

Nutrition Facts : Calories 138 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 321mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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GREEN OLIVE PESTO PIZZA WITH FETA STUFFED CRUST, ROASTED RED …
2013-02-25 Top with shredded mozzarella cheese, roasted red peppers and the remaining feta cheese. Place a potholder or thick towel on the handle of the skillet (it will be sooo hot). Carefully slide the pizza into the skillet (or if using the parchment paper carefully lift the pizza and place in the pan), dough side down. After about 30 seconds, turn off the burner, grab the skillet and …
From halfbakedharvest.com


PIZZA ROASTED PEPPERS AND OLIVES, LIGHT RECIPE - LIGHT & YUMMY
1 tbsp grated parmesan cheese. 3 grilled peppers (with no fat) 15 green olives. 10 black olives. 10-15 salted capers. salt and pepper to taste. Preparation. To begin with prepare the dough following the recipe Easy pizza dough with 300 g of lour, let it raise and precook it as per recipe.
From lightyummy.com


CHICKEN WITH ROASTED PEPPERS AND MOZZARELLA RECIPES
Chicken with Roasted Peppers and Mozzarella Recipes 965,809 Recipes ...
From yummly.com


ROASTED RED PEPPER & CHICKEN PIZZA - APPETITES ANONYMOUS
2021-03-24 Preheat the oven to 425F. Coat a baking sheet with cooking spray. Combine all the roasted red pepper sauce ingredients in a small food processor or blender then pulse until smooth. Roll/stretch the pizza dough out on the prepared baking sheet into a 12-inch circle. Spread the roasted red pepper sauce over the dough and top with chicken, arugula ...
From appetitesanonymous.com


ROASTED RED PEPPER BOURSIN AND PROSCIUTTO QUICHE RECIPE
Cook prosciutto in a heated, oiled frying pan until crisp, then cool and chop coarsely. In a large jug, mix together the cream, milk and eggs to make the quiche filling. Put aside. Cut twelve 9cm rounds from the pastry and press into the pan holes. Mix together the prosciutto, pepper, basil and cheese and divide among the pastry cases.
From foodnewsnews.cc


QUICK AND EASY PIZZA WITH MANCHEGO, ROASTED PEPPERS & SPANISH …
2018-11-06 Instructions. Grab 2 store-bought pita breads and cut them open horizontally to end up with 4 round pieces of pita, thinly slice 1/2 red onion, pat dry 3 jarred roasted red bell peppers and roughly dice and thinly slice about 10 black pitted Spanish olives. Add the pita breads to a baking tray lined with parchment paper, add 2 tablespoons of ...
From spainonafork.com


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