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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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For a picnic, I whisked this tart out of the oven, wrapped it in foil and headed out. My friends were surprised and delighted when they tasted it. âMarian Platt, Sequim, Washington Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/2 cup cold butter, cubed |
3 to 4 tablespoons water |
3 medium sweet red peppers, halved and seeded |
2 medium green bell peppers, halved and seeded |
1/3 cup olive oil |
2 garlic cloves, minced |
4-1/2 teaspoons minced fresh oregano |
2 cups (8 ounces) shredded monterey jack cheese, divided |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
2. Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside.
3. Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350° for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely.
4. Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350° for 10-15 minutes or until cheese is melted. Serve immediately. Yield: 12 servings.
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