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Name: Roasted Pepper, Ricotta, and Caper Pizzas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 ts Drained capers; 1 Recipe pizza dough; Black Pepper freshly ground; 2 lg Yellow bell peppers; cut; 1/2 c Reduced fat ricotta cheese; 2 lg Red bell peppers; cut into; 2 tb Balsamic vinegar; 4 ts Yellow cornmeal

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INGREDIENTS

4 ts Drained capers
1 Recipe pizza dough
Black Pepper ; freshly ground
2 lg Yellow bell peppers; cut
1/2 c Reduced fat ricotta cheese
2 lg Red bell peppers; cut into
2 tb Balsamic vinegar
4 ts Yellow cornmeal

Servings

INSTRUCTIONS

Preheat oven to 450 degrees F. Spread bell peppers in a large shallow baking pan and season with salt. Roast peppers in middle of oven, stirring once halfway through roasting, 20 to 30 minutes, or until they begin to brown. Remove pan from oven and sprinkle peppers with vinegar, scraping up brown bits from bottom of pan. Bell peppers may be roasted 1 day ahead and chilled, covered. Increase temperature to 500 degrees F. On a work surface sprinkled with 1 teaspoon cornmeal, roll out 1 piece of dough into a 12 by 6 inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets. Spread bell peppers evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Spoon half-teaspoonfulls of ricotta onto bell peppers and sprinkle pizzas with capers and pepper. Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Yield: 4 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9076 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

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Roasted Pepper, Ricotta, and Caper Pizzas

4 ts Drained capers
1 Recipe pizza dough
 Black Pepper freshly ground
2 lg Yellow bell peppers; cut
1/2 c Reduced fat ricotta cheese
2 lg Red bell peppers; cut into
2 tb Balsamic vinegar
4 ts Yellow cornmeal

Preheat oven to 450 degrees F.    Spread bell peppers in a large shallow baking pan and season with salt.  Roast peppers in middle of oven, stirring once halfway through roasting, 20  to 30 minutes, or until they begin to brown. Remove pan from oven and  sprinkle peppers with vinegar, scraping up brown bits from bottom of pan.  Bell peppers may be roasted 1 day ahead and chilled, covered.    Increase temperature to 500 degrees F.    On a work surface sprinkled with 1 teaspoon cornmeal, roll out 1 piece of  dough into a 12 by 6 inch oval and transfer to a baking sheet. Repeat with  remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking  sheets.    Spread bell peppers evenly on dough ovals, leaving a 1/2-inch border around  edge of each pizza. Spoon half-teaspoonfulls of ricotta onto bell peppers  and sprinkle pizzas with capers and pepper.    Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts  are crisp and pale golden.    Yield: 4 servings    Notes: Recipe courtesy of Gourmet Magazine    Recipe by: Cooking Live Show #CL9076    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 1 Servings

Calories: 66
Calories from Fat: 3 (5%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 344.5mg		12 %
Potassium 43.9mg		1 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 12.9g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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