Roasted Bell Pepper-and-Olive Pizza

Roasted Bell Pepper-and-Olive Pizza

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large red bell peppers

  • 2

    large yellow bell peppers

  • ½

    cup sliced green olives

  • ¼

    cup chopped fresh parsley

  • 2

    teaspoons drained capers

  • 2

    teaspoons red wine vinegar

  • ¾

    teaspoon olive oil

  • teaspoon black pepper

  • 2

    (1-pound) Italian cheese-flavored pizza crusts (such as Boboli)

  • OR

  • 2


  • 6

    tablespoons (1½ ounces) freshly grated Parmesan cheese


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. Preheat oven to 350º. Divide the bell pepper mixture evenly among pizza crusts; sprinkle with cheese. Bake at 350º for 7 minutes or until cheese melts. Cut each into 6 wedges. Serving Size: 2 wedges


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