Roasted pepper, ricotta, and caper pizzas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red bell peppers; cut into 1/4-inch strips |
| 2 | larges | Yellow bell peppers; cut into 1/4-inch strips |
| 2 | tablespoons | Balsamic vinegar |
| 4 | teaspoons | Yellow cornmeal |
| 1 | Recipe pizza dough | |
| ½ | cup | Reduced fat ricotta cheese |
| 4 | teaspoons | Drained capers |
| Freshly ground black pepper to taste | ||
Directions
Preheat oven to 450 degrees F.
Spread bell peppers in a large shallow baking pan and season with salt.
Roast peppers in middle of oven, stirring once halfway through roasting, 20 to 30 minutes, or until they begin to brown. Remove pan from oven and sprinkle peppers with vinegar, scraping up brown bits from bottom of pan.
Bell peppers may be roasted 1 day ahead and chilled, covered.
Increase temperature to 500 degrees F.
On a work surface sprinkled with 1 teaspoon cornmeal, roll out 1 piece of dough into a 12 by 6 inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
Spread bell peppers evenly on dough ovals, leaving a ½-inch border around edge of each pizza. Spoon half-teaspoonfulls of ricotta onto bell peppers and sprinkle pizzas with capers and pepper.
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
Yield: 4 servings
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9076 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998