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thin crust pepperoni and vegetable pizza recipe

Written on Sunday, October 2, 2016 | 1:23:00 PM

Serves4 servings (½ pizza each)

prep: 25 minutes       bake: 5 minutes per pizza

Ingredients : 
- 1⁄3 cup chopped bottled roasted red sweet peppers
- 1⁄3 cup pizza sauce
- 2 teaspoons olive oil
- ½ cup sliced red onion (4)
- ½ cup chopped green sweet pepper (1 small)
- ½ cup sliced fresh mushrooms
- 2 10-inch whole grain tortillas
- 16 thin slices cooked turkey pepperoni (about ¼ cup)
- 1 cup shredded part-skim mozzarella cheese (4 ounces)

Preparation Method :
1) Place a pizza stone on the lowest rack of oven. Preheat oven to 450°F.

2) In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.

3) In a large skillet heat oil over medium- high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.

4) Divide pizza sauce mixture among tortillas, spreading evenly. Top with pepperoni and vegetable mixture. Sprinkle with cheese.

5) Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of tortilla and the cheese are golden brown. Repeat with the remaining pizza.

*test kitchen tip: To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under pizza, and lift it off the stone.


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