| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Red bell peppers; cut into 1/4-inch strips |
| 2 |
lg |
Yellow bell peppers; cut into 1/4-inch strips |
| 2 |
tb |
Balsamic vinegar |
| 4 |
ts |
Yellow cornmeal |
| 1 |
|
Recipe pizza dough |
| 1/2 |
c |
Reduced fat ricotta cheese |
| 4 |
ts |
Drained capers |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
Preheat oven to 450 degrees F.
Spread bell peppers in a large shallow baking pan and season with salt.
Roast peppers in middle of oven, stirring once halfway through roasting, 20
to 30 minutes, or until they begin to brown. Remove pan from oven and
sprinkle peppers with vinegar, scraping up brown bits from bottom of pan.
Bell peppers may be roasted 1 day ahead and chilled, covered.
Increase temperature to 500 degrees F.
On a work surface sprinkled with 1 teaspoon cornmeal, roll out 1 piece of
dough into a 12 by 6 inch oval and transfer to a baking sheet. Repeat with
remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking
sheets.
Spread bell peppers evenly on dough ovals, leaving a 1/2-inch border around
edge of each pizza. Spoon half-teaspoonfulls of ricotta onto bell peppers
and sprinkle pizzas with capers and pepper.
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts
are crisp and pale golden.
Yield: 4 servings
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9076
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
A Message from our Provider:
“This is the day the Lord has made! Be glad!”