Three Pepper Pizza Recipes

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THREE-PEPPER PIZZA



Three-Pepper Pizza image

A colorful pizza. A great way to use up summer produce. You can use a store bought pizza dough or make your own. From Williams-Sonoma with some minor changes to fit our taste.

Provided by Nimz_

Categories     Peppers

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 10

pizza dough, for one 12 inch pizza
1 -2 tablespoon extra virgin olive oil
6 plum tomatoes, peeled, seeded and diced
1/3 lb mozzarella cheese, thinly sliced
salt & fresh ground pepper, to taste
1/2 yellow bell pepper, cut into 1/4 inch think strips
1/2 green bell pepper, but into 1/4 inch thick strips
1/2 red bell pepper, but into 1/4 inch thick strips
1/4 lb Italian sausage, cut into 1/4 inch thick slices
1 tablespoon chopped fresh oregano

Steps:

  • Roll out the dough into a 12 inch round and lay the dough on top of a lightly greased pizza pan.
  • 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.
  • Scatter the bell peppers and sausage evenly over the cheese.
  • Sprinkle with half of the oregano and season with salt and pepper.
  • Bake at 450 degrees F until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes.
  • Remove from the oven and sprinkle with remaining oregano.
  • Let cool for 5 minutes, then cut into slices and serve.

Nutrition Facts : Calories 544.4, Fat 39.8, SaturatedFat 16.5, Cholesterol 92.1, Sodium 1171.9, Carbohydrate 17.8, Fiber 4, Sugar 8.1, Protein 30.3

THREE-CHEESE PESTO PIZZA



Three-Cheese Pesto Pizza image

We love the bold flavor of this pizza that's a bit different from the traditional. The pesto, cheese and olive topping makes a delicious statement. Serve it as a main dish, or as a fun appetizer cut in smaller pieces. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1 prebaked 12-inch thin pizza crust
1/2 cup prepared pesto sauce
1/2 cup chopped ripe olives
1 cup crumbled feta cheese
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
2 plum tomatoes, thinly sliced

Steps:

  • In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes. , Bake at 400° until cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 422 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 1131mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

THREE-PEPPER PIZZA WITH GOAT CHEESE



Three-Pepper Pizza with Goat Cheese image

Categories     Cheese     Pepper     Broil     Goat Cheese

Number Of Ingredients 7

All-purpose flour
1 (6-ounce) ball No-Knead Pizza Dough (page 104) or No-Knead Pizza Dough with Spelt (page 105)
1/4 cup Red Pepper Chutney (page 17)
2 ounces soft goat cheese, cut into small pieces
5 or 6 pieces Pickled Anchos (page 20)
1/4 cup loosely packed baby arugula leaves, stacked, rolled, and cut into strips
Extra-virgin olive oil, for drizzling

Steps:

  • If the dough has been refrigerated, transfer it to the countertop to let it rise for about 1 hour before making pizza.
  • Preheat the broiler with the rack set 5 inches from the element or flame. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer the skillet (turned upside down) or griddle pan to the broiler. If you are using a baking stone, heat it in a 500°F oven for an hour, then carefully transfer it to the broiler.
  • To shape the dough, dust a work surface liberally with flour and put the ball of dough on it. Sprinkle with flour and knead a few times until the dough comes together and holds its shape when you form it into a ball. Add more flour if necessary. Form it into an 8-inch round by pressing from the center out toward the edges, leaving a 1-inch border thicker than the rest.
  • Make sure you have all the topping ingredients measured out and ready before you assemble the pizza, because once you place the dough on the cooking surface you can't easily move it.
  • Open the oven or broiler door, and quickly slide out the rack with the cooking surface (skillet, griddle pan, or baking stone) on it. Pick up the dough and quickly transfer it to the cooking surface, pressing it back into shape if need be, while being careful not to touch the cooking surface with your fingers.
  • Spread the red pepper chutney on top of the pizza dough, leaving a 1-inch margin. Scatter over the goat cheese pieces and pickled anchos.
  • Broil the pizza for 3 to 5 minutes, until the crust has puffed up around the edges and blackened in spots.
  • Remove the pizza with a wooden or metal peel or a square of cardboard, transfer it to a cutting board, and let it rest for a few minutes. Scatter the arugula on top, drizzle it with a little oil, cut it into quarters, transfer it to a plate, and eat.

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