Roasted Bell Pepper-and-Olive Pizza |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Make this appetizer ahead of time, and put it in the oven just before your guests arrive so it can be served hot. Ingredients:
2 large red bell peppers |
2 large yellow bell peppers |
1/2 cup sliced green olives |
1/4 cup chopped fresh parsley |
2 teaspoons drained capers |
2 teaspoons red wine vinegar |
3/4 teaspoon olive oil |
1/8 teaspoon black pepper |
2 (1-pound) italian cheese-flavored pizza crusts (such as boboli) or focaccias |
6 tablespoons (1 1/2 ounces) freshly grated parmesan cheese |
Directions:
1. Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 for minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, green olives, and next 5 ingredients (olives through black pepper) in a bowl.
2. Preheat oven to 350°.
3. Divide the bell pepper mixture evenly among pizza crusts; sprinkle with cheese. Bake at 350° for 7 minutes or until cheese melts. Cut each into 12 wedges.
|
|