Pizza With Roasted Peppers And Mozzarella Recipes

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



Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
8 ounces buffalo mozzarella, thinly sliced
Tomato-Red Pepper Sauce, recipe follows
12 ounces goat cheese, thinly sliced
2 tablespoons chopped fresh basil leaves
Red Chili Oil, recipe follows
2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 roasted red peppers, peeled, seeded and chopped
2 cups canned plum tomatoes, with juice, pureed
Salt and pepper
1/2 cup extra-virgin olive oil
1 teaspoon red chili flakes
1/2 teaspoon salt

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.

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.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g

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

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.

PROSCIUTTO & PEPPER PIZZAS



Prosciutto & pepper pizzas image

Cheat your way to a speedy supper by using garlic flatbreads as a pizza base, then top as you wish- we like ham, peppers and mozzarella cheese

Provided by Cassie Best

Categories     Main course

Time 25m

Yield Makes 2

Number Of Ingredients 5

2 garlic flatbreads (we used Waitrose garlic & sundried tomato flatbreads)
6 tbsp fresh tomato pasta sauce
3-4 roasted red peppers from a jar, cut into strips
4 slices prosciutto
125g ball light mozzarella , torn into pieces

Steps:

  • Heat oven to 240C/220C fan/gas 9. Put the flatbreads on 2 baking trays and spoon over the tomato sauce.
  • Top with the pepper strips, prosciutto and mozzarella. Bake for 15 mins, swapping the trays over halfway through cooking.

Nutrition Facts : Calories 785 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4.7 milligram of sodium

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From ohmyveggies.com


ITALIAN SAUSAGE AND FRESH MOZZARELLA PIZZA WITH PEPPERS
Directions: Place a cast-iron pizza pan in an oven and preheat to 450°F. Roll out the dough into a 12-inch round. Lightly dust a bakers peel with cornmeal and lay the dough on top. Lightly brush the dough with the olive oil and spread the tomatoes evenly on top, leaving a 1/2-inch border. Lay the cheese slices evenly over the tomatoes.
From williams-sonoma.com


CHICKEN WITH ROASTED PEPPERS AND MOZZARELLA RECIPES
The Best Chicken With Roasted Peppers And Mozzarella Recipes on Yummly | Lamb Meatballs With Roasted Pepper Vinaigrette, Green Goddess Meatballs, Eggplant/chicken Parm
From yummly.com


ROASTED RED PEPPER PIZZA RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


SAUSAGE PEPPERS PASTA + VIDEO!
Next, add the garlic and optional red pepper flakes and cook for 30 seconds. Step 4: Make the sauce. Add the flour and cook it for about 1 minute to cook off the raw flour taste. Then, stir in the broth, half and half, diced tomatoes and herbs. Simmer until thickened. Step 5: Stir in …
From carlsbadcravings.com


QUICK AND EASY PIZZA WITH MANCHEGO, ROASTED PEPPERS & SPANISH …
2018-11-06 Next add a handful of shredded mozzarella to each pita and top off with freshly shredded Manchego cheese, sprinkle some dried parsley and hot smoked paprika on top of the cheese, evenly divide the red onions, roasted peppers and black olives to each pizza, add a drizzle of extra virgin Spanish olive oil to each pizza and lightly season with sea salt and …
From spainonafork.com


CHEESY PIZZA ROASTED CHICKPEAS (1 PAN, 30 MINUTES) - LIVE EAT LEARN
2022-01-30 Step 2: Bake the chickpeas. Next, spread the chickpeas onto a rimmed baking sheet. Bake for 15 minutes, or until they’re slightly crispy. Step 3: Add the final touches. Remove the chickpeas from the oven and add the tomato paste, mozzarella, and basil. Mix everything together on the baking sheet using a spatula.
From liveeatlearn.com


GRILLED PIZZAS WITH SAUSAGE, PEPPERS, ROASTED TOMATOES AND …
2014-07-18 Season with salt and pepper. Cook over medium high heat until softened, about 5 minutes. Alternatively, you can cook the peppers and tomatoes on the grill until slightly charred. Preheat the grill to medium high. Gently flip the pizza dough onto the prepared grill, oil-side down. Brush the top with olive oil.
From completelydelicious.com


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