Pepper and Cherry Tomato White Pizza
Ingredients
-
3
tablespoons
extra virgin olive oil
-
2-3
pieces
bell peppers, sliced
-
1
cup
cherry tomatoes
-
2
cloves
garlic, smashed
-
1
tablespoon
fresh oregano leaves
-
1
tablespoon
balsamic vinegar
-
1
pinch
crushed red pepper flakes
-
1
pinch
kosher salt
-
½
pound
pizza dough, homemade or store-bought
-
1
cup
shredded provolone
-
1
cup
shredded gruyere
-
1
large handful
fresh basil, plus more for topping
Instructions
- 1. Preheat the oven to 450°F and grease a large baking sheet with olive oil.
- 2. In a skillet, heat olive oil and add bell peppers, tomatoes, garlic, oregano, balsamic vinegar, crushed red pepper, and salt. Cook until peppers soften and garlic is fragrant, about 10-15 minutes.
- 3. Roll out the pizza dough on a floured surface into a 10-12 inch circle and transfer it to the baking sheet. Drain excess oil from the peppers and spread it over the dough. Add provolone, then layer the peppers and tomatoes on top, finishing with gruyere and fresh basil.
- 4. Bake for 10-15 minutes until the crust is golden and the cheese has melted. Top with more fresh basil and serve.
Nutrition Facts (estimated)
Servings
4
Calories
573
Total fat
30g
Total carbohydrates
54g
Total protein
24g
Sodium
500mg
Cholesterol
50mg
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