3 medium pepper(s), red, bell
1 medium onion(s)
cooking spray, olive oil-flavored
16 ounce(s) whole wheat bread dough loaf, frozen
1/2 teaspoon pepper, red, crushed
1 cup(s) cheese, mozzarella, part-skim, shredded
1 cup(s) tomato(es)
1 cup(s) cheese, queso fresco
2 tablespoon basil, fresh
Halve sweet peppers, removing stems, membranes, and seeds. Place peppers, cut sides down, on a baking sheet lined with foil. Lightly coat onion strips with nonstick cooking spray. Place onion strips around peppers. Bake in a 425° oven for 10 minutes. Remove onions and set aside. Bake peppers for 10 to 15 minutes more or until skin is bubbly and browned. Wrap peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, gently pull off the skin. Cut peppers into 1-inch-wide strips.
Meanwhile, lightly coat two 12-inch pizza pans with nonstick cooking spray. Divide bread dough in half. Pat half of the dough into an 11-inch circle in each pizza pan, building up edges slightly. Prick bottom of crust with a fork. Do not let rise. Bake in a 425° oven about 10 minutes or until browned. Remove from oven; cool on wire racks.
Lightly coat each crust with nonstick cooking spray; sprinkle with crushed red pepper. Top with mozzarella cheese, roasted peppers, roasted onion, and tomato. Sprinkle with queso fresco or feta cheese.
Bake in a 425° oven about 7 minutes or until cheese is melted and crusts are crisp. Sprinkle with basil or oregano.
- Saturated Fat
- Dietary Fiber
- Total Fat
- Vegetable: 0.5
- Lean Meat
- Carb Choices