Roasted Pepper Pizza


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Roasted Pepper Pizza

This pizza is so easy to make and very healthy. Homemade pizzas are lighter and puffier. They are more like the ones you find at artisan pizza restaurants. Make this Roasted Pepper Pizza for lunch, dinner or a snack. If you want to add meat go ahead, but I think it tastes great the way it is.


Pizza Dough

2 Large Sliced Onions

2 Tablespoons Sugar

1 Tablespoon Balsamic Vinegar

16 Ounces Fire-Roasted Peppers (Drained and Sliced Into Strips)

1 ½ Cups Drained Salsa Fresca

1 Cup Sliced Black Olives

¾ Cup Grated Mozzarella Cheese

Remove the dough from the refrigerator 2 hours before you plan to make your pizzas. Preheat your oven to 500° F and arrange an oven rack one-third of the way up from the bottom of the oven. Place a pizza stone or invert a heavy baking sheet on the rack. In a large skillet heat 2 tablespoons of the olive oil over a medium heat. Add the onions, cook and stir for 10 minutes until the onions are limp and translucent. Stir in the sugar and balsamic vinegar and cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the juices to the skillet and cook over a medium heat for 5 minutes until the consistency is like honey. Remove from the heat and return the onions to the skillet and stir to coat. Set aside. To assemble, stretch each dough portion into a circle. Transfer one circle onto a pizza peel (a pizza size spatula) or rimless cookie sheet dusted with flour. Top in the following order using one-fourth of each topping per pizza: onion mixture, peppers, salsa, olives and mozzarella cheese. Using the peel or cookie sheet, slide the topped pizza onto the hot baking stone or baking sheet and bake for 5 to 7 minutes until the toppings are bubbling, the cheese is turning golden and the edges of the pizza are golden brown. Rotate the pizzas halfway through for even baking. Remove from the oven and let stand for 5 minutes before slicing. While one pizza is baking, repeat with the remaining dough and toppings. Makes 4 pizzas. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes

    freshly baked muffins on cream colored plate

    Honey Applesauce Cupcakes

    Pat Nixon
    Mexican Food

    Shredded Pork & Avocado Tacos

    Honey Yogurt Dip copy

    Honey Yogurt Dip