ISO Recipe Pizza w/ Roasted Peppers, Onions, olive

[smpv]

Hi.

Does anyone have this recipe handy to post. It is from the August issue and I've left mine at work. I was hoping to make this.


Thanks in advance.

Pat

[valchemist]

here you go, Pat. hope I'm not too late.

Val


* Exported from MasterCook *

Pizza with Roasted Peppers, Caramelized Onions, and Olives

Recipe By :Cooking Light Magazine. August 2002. Page: 136.
Serving Size : 4 Preparation Time :0:00
Categories : Meatless

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
Cooking spray
2 cups vertically sliced Vidalia or other sweet
onion
1 cup julienne-cut Roasted Bell Peppers
1/4 cup chopped pitted kalamata olives
1 can (14.5-ounce) Italian-style diced
tomatoes, drained
1 Italian cheese-flavored thin pizza crust
(10-ounce; such as Boboli)
1/2 cup (2 ounces) shredded provolone cheese

Directions.
The Roasted Red Peppers recipe can be found in the August 2002 issue.

1. Preheat oven to 450 degrees.

2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cook 12 minutes or until browned, stirring occasionally. Remove from heat; stir in peppers, olives, and tomatoes.

3. Place pizza crust on a baking sheet. Spread onion mixture over pizza crust, leaving a 1/2-inch border, and top with cheese. Bake at 450 degrees for 12 minutes or until cheese melts. Yield: 4 servings.

[aquinas_chris]

FYI- Made this not too long ago and it was not bad. Probably wouldn't make it again and definitely wouldn't use Boboli premade pizza crust.
There's just no sauce, so it's like veggies and bread.
Great if that's what you're looking for!

[smpv]

Thanks Val. I'm making this tonight.

I don't like the premade pizza crusts either and always make my own. I'm looking forward to making this cause it is so different than the other pizzas I make.

Now let's see if the kids eat it.

Pat

[AnnaSue]

Originally posted by aquinas_chris
There's just no sauce, so it's like veggies and bread.

I agree! When I made this pizza, all the veggies slid right off the pizza. I definitely thought it needed a sauce, but others thought it was fine the way it was.

[sushibones]

I made this last week, but after I drained the can of tomatoes, I put them in the food processor with a clove of garlic and a healthy amount of Greek oregano so that they were more saucelike, but still somewhat chunky. I can't remember if I also added some balsamic vinegar, but that would be good too. I meant to use a can of Albertson's diced Italian style tomatoes, which I have found to have more flavor than plain diced tomatoes, but opened a can of Italian stewed tomatoes instead which worked fine. I then used the tomatoes like a sauce and put them on the boboli first, then topped with the other ingredients.

I also put the boboli in the oven for a few minutes to help crisp up the crust before adding any of the toppings. We really liked this, even with the boboli crust. I didn't use a thin crust; I used one out of the double package that Costco sells. Each crust is about 16 oz. The pizza came together quickly, and was quite tasty.