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Roasted Bell Pepper-and-Olive Pizza

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Ingredients

  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1/2 cup sliced green olives
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons drained capers
  • 2 teaspoons red wine vinegar
  • 3/4 teaspoon olive oil
  • 1/8 teaspoon black pepper
  • 2 (1-pound) Italian cheese-flavored pizza crusts (such as Boboli)
  • OR
  • 2 focaccias
  • 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese

Details

Servings 1

Preparation

Step 1

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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