Roasted Red Pepper Pizza
Submitted by ang_bubbles
Smoky roasted red peppers, salty prosciutto, and melty provolone pile onto a cornmeal-dusted pizza crust. Fresh chives and basil finish this 25-minute bake with bright, herby flavor.
YIELD
1 pizzaPREP
10 minCOOK
25 minREADY
40 minThis roasted red pepper pizza stacks layers of flavor that hit every note: smoky jarred peppers, thin-sliced prosciutto with its salty edge, briny black olives, and a blanket of melty provolone that goes golden and bubbly in the oven.
A dusting of cornmeal on the pan gives the crust a subtle crunch, while fresh chives and basil scattered on top bring everything alive.
Ready in about 35 minutes from start to table, this is the kind of weeknight pizza that feels like you ordered from a real pizzeria.
Pro Tips
- Drain the jarred roasted peppers well and pat dry with paper towels to prevent a soggy crust
- Slice the provolone thin so it melts evenly across the top
- Let the pizza rest 5 minutes after baking so the cheese sets and slices hold together
Ingredients
Directions
Heat oven to 425℉ (220℃).
Grease 12 inch pizza pan or 13×9 inch pan.
Sprinkle corn meal evenly over bottom of pan.
Place dough in center of pan and press out with hands.
Spoon pizza sauce evely over crust.
Top with green pepper, onions, prosciutto and roasted red peppers.
Arrange cheese slices over top.
Sprinkle with olives, chives and basil.
Bake at 425℉ (220℃) for 20 to 25 minutes or until crust is deep golden brown.
Let stand for 5 min.
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