Grilled pepper pizzas

Yield: 1 Servings

Measure Ingredient
1 pack (32-ounce) frozen bread dough
1 \N Green bell pepper
1 \N Yellow bell pepper
1 \N Red bell pepper
1 cup Tomato sauce
2 \N Garlic cloves; minced
1 teaspoon Salt
2 cups (8 ounces) shredded mozzarella cheese

Thaw 1 (32-ounce) package frozen bread dough. Roll dough to ¼-inch thickness on a lightly floured surface, and cut into 4 rounds.

Brush 1 side of each round with 1½ teaspoons olive oil, and place, oiled side down, on grill rack over medium-high heat (350° to 400°).

Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms.

Brush tops with 1 ½ teaspoons olive oil, and turn oiled side down.

Sprinkle evenly with toppings, and cook pizzas by desired recipe.

Cut peppers in half; remove seeds. Grill, covered with grill lid, over medium heat (300° to 350°) 4 to 5 minutes, turning occasionally, or until charred and blistered. Cool to touch; peel and cut into thin strips.

Combine tomato sauce, garlic, and salt; spread evenly over pizza crusts.

Sprinkle with cheese, and top with pepper strips. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 2 minutes or until slightly crisp. Yield: 4 pizzas.

Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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