Little Multicolored Pepper Pizzas

Healthycooking's picture

Dec. 27, 2011


For pizzas
Tepid water 3/4 Cup (12 tbs) (As Required At 105� To 110�F)
Active dry yeast 2 Teaspoon
Rye flour 1/4 Cup (4 tbs)
Olive oil 2 1/2 Tablespoon
Kosher salt 1/2 Teaspoon
Unbleached all purpose flour 2 Cup (32 tbs)
For topping
Red bell pepper 1
Yellow bell pepper 1
Green bell pepper 1
Poblano pepper/Anaheim pepper / other mildly hot pepper 1
Small red onion 1 , peeled
Garlic 3 Clove (15 gm) , peeled
Chopped fresh thyme 1/2 Teaspoon
Finely chopped parsley 1 Teaspoon
Drained capers 1 Tablespoon
Extra virgin olive oil 2 Tablespoon (Plus A Little For Brushing)
Lemon 1 , juiced
Kosher salt 1 1/2 Pinch (Use A Good Pinch)
Fresh pepper 1/4 Teaspoon (A Few Grinds)
Fresh basil leaves 6
Grated parmesan cheese 1 Ounce



1. Start by preheating the oven to 450°F


2. If you want to make your own pizza dough, In a large mixing bowl, make a sponge by combining 1/2 cup tepid water, the yeast, and the rye flour and whisk till the mixture is combined

3. Set the dough aside for 30 minutes , in a warm spot in the kitchen, then add the remaining 1/4 cup water, the olive oil, salt, and about 1 1/2 cups of all-purpose flour

4. Take a wooden spoon and mix thoroughly, till the dough begins to form a mass and pours from the sides of the bowl, on a well-floured work surface, kenad the dough adding more flour as necessary to prevent the dough sticking, knead for 8 to 10 minutes

5. If the dough is elastic, shape into a round and dust it lightly with flour

6. In a warm ceramic bowl, set the doug and cover it with a kitchen towel, set aside for 120 minutes in a warm spot in the kitchen.

7. When the dough is doubled in size, then punch down the dough and turn out onto a lightly floured surface, then knead the dough for a few minutes, form into a shape and set aside for 1 hour in a warm place in the kitchen

8. On a surface, place the dough and divide it into 4 equal pieces, and shape these into balls and dust each one with flour

9. On a baking sheet, place the dough pieces and cover with a cloth and set aside in a warm spot until needed

10. To make the topping, halve peppers, remove the seeds, stem, and white ribs, and slice them into thin, 1/16-inch-thick pieces, also

slice the onion and garlic equally thin

11. On a surface, toss together the peppers, onion, garlic, thyme, parsley, capers, olive oil, lemon juice, and salt and pepper to taste, then stack the basil leaves and slice them as thin as possible with a sharp knife and set aside

12. Take the dough and pat each into a circle about 8 inches in diameter and about 1/4 inch thick

13. It might be easiest to accomplish this by sliding the dough onto your fist and turning it to make an even round

14. On a baking sheet, lay each mini pizza, and brush each pizza with olive oil, leaving about a 3/4-inch border

15. On the top of the pizza, sprinkle each pizza with pepper mixture, to make about 1/2 inch thickness.

16. Finally bake for 15 to 20 minutes, until the vegetables are cooked and the crust is crisp, bubbly, and well browned

17. Take the pizza, and brush the edge of each pizza with a oil, and scatter each piece with basil and grated cheese

18. Lay the pizza and slice each into 4 or 6 slices


19. Serve immediately with salads or ketchup


An oven heated by a pilot light is an ideal place for dough to rise

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 513Calories from Fat 184

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 480 mg20%

Total Carbohydrates 70 g23.3%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet