Roasted pepper, ricotta, and caper pizzas

1 Servings

Ingredients

Quantity Ingredient
2 larges Red bell peppers; cut into 1/4-inch strips
2 larges Yellow bell peppers; cut into 1/4-inch strips
2 tablespoons Balsamic vinegar
4 teaspoons Yellow cornmeal
1 Recipe pizza dough
½ cup Reduced fat ricotta cheese
4 teaspoons Drained capers
Freshly ground black pepper to taste

Directions

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 ½-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@...> on Apr 4, 1998

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