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Califomia Pizzas

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  Frozen whole-wheat dough/White bread dough 16 Ounce (1 Loaf)
  Cornmeal 2 Tablespoon
  Olive oil/Cooking oil 3 Tablespoon
  Ground red pepper 1⁄8 Teaspoon
  Shredded mozzarella cheese 6 Ounce (1 1/2 Cups)
  Sweet peppers/One 12 ounce jar roasted red sweet peppers, drained and cut 3 Medium, roasted and cut into 1 inch-wide strips (Red, Yellow / Green / Both)
  Tomato 1 Large, chopped
  Red onion 1 Medium, cut into thin strips
  Semisoft goat cheese/Feta cheese 6 Ounce, cut up / crumbled (Chevre)
  Pitted black olives/Such as kalamata / ripe olives 10 , quartered lengthwise
  Fresh oregano leaves/Snipped basil 4 Tablespoon

1 Thaw the bread dough. On a lightly floured surface, divide dough into 8 pieces. Cover; let dough rest for 10 minutes. Roll each piece of dough into a 6-inch circle. Grease 2 extra-large baking sheets; sprinkle with the cornmeal. Transfer dough circles to baking sheets. Bake in a 450° over for 5 minutes. Place baking sheets on wire racks to cool.
2 Meanwhile, in a small bowl stir together the olive oil or cooking oil and ground red pepper; brush onto crusts. Sprinkle with the mozzarella cheese. Top with the roasted peppers, tomato, onion, goat cheese or feta cheese, and olives.
3 Bake in a 450° oven for 5 to 7 minutes more or until crusts are crisp. Before serving, sprinkle with oregano or basil.

Recipe Summary

Difficulty Level: 
Main Dish
Kids, Quick

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