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Ingredients
| whole wheat flour: 1 lb |
| unenriched yellow cornmeal: 2 Tbl |
| green sweet peppers: 3 whole peppers (roasted) |
| olive oil: 3 Tbl |
| red pepper flakes: 1/4 tsp |
| onions - red: 1 onion (cut into very thin wedges and separated into strip) |
| goat cheese: 6 oz (chevre) |
| black olives: 5 cups |
| red tomatoes: 4 (sliced) |
| mozzarella cheese, nonfat: 6 oz |
| mint leaves (whole): 4 Tbl |
Roasted Pepper and Chevre Pizzas
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Thaw bread dough. On a lightly floured surface, divide dough into eight pieces. Cover; let dough rest for 10 minutes. Pat or roll each piece into a 6-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer dough circles to baking sheets. Bake in a 450 degree F oven for 5 minutes. Remove baking sheets from the oven; place on wire racks to cool, leaving the dough on the baking sheets.
2. Meanwhile, cut roasted peppers into 1-inch-wide strips. Stir together oil and red pepper. Brush the mixture onto the baked circles. Top with roasted peppers, onion, goat or feta cheese, olives, and tomatoes. Sprinkle with the shredded mozzarella.
3. Bake in a 450 degree F oven for 5 to 7 minutes or until mozzarella is golden brown and crusts are crisp. Before serving, sprinkle with fresh oregano or basil. Makes 8 main-dish servings.