Pizza with Red & Green Peppers, Onions, Artichoke Hearts, and Olives - BigOven 170888
Pizza with Red & Green Peppers, Onions, Artichoke Hearts, and Olives

Pizza with Red & Green Peppers, Onions, Artichoke Hearts, and Olives

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Pizza with Red & Green Peppers, Onions, Artichoke Hearts, and Olives"

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Quite possibly the best pizza we've ever had! If you cook the sauce while the dough is rising, and cut the veggies for the pizza while the sauce is simmering, the whole thing takes about 90 minutes from start to finished-and-ready-to-eat. There's even time to make a salad after you cut the veggies or while the pizza is baking.


Ingredients

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1 recipe Easy Whole-Wheat Pizza Dough; from recipe (link at end of instructions)
2 cups Garden-Fresh Pizza Sauce; from recipe (link at end of instructions)
2 tablespoons Yellow corn meal; for sprinkling on pizza stone prior to rolling out dough
1/4 medium red onion; sliced
1/2 medium red bell pepper; sliced into 2-inch long strips (about 1/4-inch wide)
1/2 medium Green bell pepper; sliced into 2-inch long strips (about 1/4 inch wide)
8 Artichoke hearts; (canned, in water) quartered
1 medium Tomato; sliced or cut into small cubes
1/4 cup black olives; sliced
1/4 cup Green olives; quartered or halved
2 cups Part Skim, Low-Moisture, Mozzarella Cheese; shredded

Original recipe makes 4 Servings

Servings  

Preparation

Make Easy Whole-Wheat Pizza Dough (see link at end of instructions).

While the dough is rising, make Garden-Fresh Pizza Sauce (see link at end of instructions; note - we only had one can of tomato paste, so we used one can instead of two, and it was perfect).

Preheat oven to 425F.

Sprinkle a pizza stone or baking pan with a thin layer of cornmeal so that the pizza does not stick to the stone or pan - make sure all areas are covered.

Once dough is done rising, roll the dough out onto a 12-14" pizza stone, or roll and place in an appropriate-sized baking pan, rolling the dough up around the edges. Cover dough with 2 cups sauce. Arrange the vegetables over the sauce, and cover with the cheese.

Bake for 12-15 minutes, or until the cheese is slightly browned on top and the crust is golden.

Let cool 5 minutes before cutting.

Makes one 12-14" pizza (4 servings of 2 slices each).

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Recipes online:

Garden Fresh Pizza Sauce

http://www.tasteofhome.com/Recipes/Garden-Fresh-Pizza-Sauce

Easy Whole-Wheat Pizza Dough

http://www.eatingwell.com/recipes/easy_wheat_pizza_dough.html

Notes

BigOven Tip: Buy pre-made pizza crust for a 20 minute meal!

Quite possibly the best pizza we've ever had! It's kind of funny, because we had a huge snow storm yesterday, and we arrived at the grocery store just 5 minutes before they were going to close (early, because of the snow). We hadn't really thought about what toppings we wanted on the pizza, so we just sort of raced around and grabbed what sounded good - red onion, green and red bell peppers, tomatoes, canned artichoke hearts, and black and green olives. It turned out to be a perfect combination.

Credits

Added on Award Medal

Ready to cut! photo by lizmari lizmari

Just out of the oven! photo by lizmari lizmari

The sauce - simmering for one hour. The dough is rising in the background (in the bowl under the towel). photo by lizmari lizmari

Pizza dough is rolled out onto a pizza stone, and covered with sauce. photo by lizmari lizmari

The first layer of veggies goes on... photo by lizmari lizmari

See 6 more photos
Calories Per Serving: 541 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Quite possibly the best pizza we've ever had! It's kind of funny, because we had a huge snow storm yesterday, and we arrived at the grocery store just 5 minutes before they were going to close (early, because of the snow). We hadn't really thought about what toppings we wanted on the pizza, so we just sort of raced around and grabbed what sounded good - red onion, green and red bell peppers, tomatoes, canned artichoke hearts, and black and green olives. It turned out to be a perfect combination. [I posted this recipe.]
lizmari 5 years ago
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