Roasted Pepper Pizza
Use fresh summer bell peppers to top this quick and easy homemade pizza, a much better choice than ordering out. If you have leftovers, wrap them in foil and have it cold for a grab-and-go meal the next day.
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- Servings
- 8 Servings
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- Serving size
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1 slice (1/8th of pizza)
Ingredients
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onion powder
- 1/4 tsp
- 1/4 tsp
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olive oil
- 2 tbsp
- 2 tbsp
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frozen bread dough (thawed)
- 1 lbs
- 454 g
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garlic powder
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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medium bell peppers (sliced into 1-inch strips, (red, green, and yellow or any combination))
- 3
- 3
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light spaghetti sauce
- 2/3 cup
- 2/3 cup
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mozzarella cheese (4-ounces, shredded, reduced-fat)
- 1 cup
- 1 cup
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Crockpot Spinach Lasagna
10 min12
Directions
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Preheat the oven to 450 degrees F. Coat a 12-inch pizza pan with nonstick cooking spray. Using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan.
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In a small bowl, combine the oil, garlic powder, onion powder, and black pepper. Add the bell peppers and toss to coat, then place in a 9’x13’ baking dish. Bake for 20 to 25 minutes, or until the peppers are fork-tender.
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Spread the sauce over the dough and sprinkle with the mozzarella cheese.
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Place the roasted peppers over the cheese and bake for 13 to 15 minutes, or until the crust is crisp and brown. Cut and serve.