Roasted Red Pepper and Roasted Garlic Pizza
by Trisha Kruse
( Eagle, Idaho)
This pizza captures the true flavors of Italy with lots of garlic, herbs and roasted peppers. The blend of cheeses create a rich, nutty and creamy topping. A very flavorful blend of flavors. 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 thin Italian bread shell crust (10 ounces)
4 slices sweet onion, separated into rings
4 ounces (1 cup) shredded mozzarella cheese
1/3 cup shredded Parmesan cheese
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.
Makes 12 slices.
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