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Pepperonata Pizza

Hands-on time 8 mins
Total time 41 mins
Yield

Serves 4 (serving size: 2 wedges)

This colorful vegetarian pizza boasts a sweet-salty flavor profile, with oil-simmered bell peppers and meaty olives. Though I call for different colored bell peppers and tomatoes, you can go for a dramatic monochrome of all yellow, orange, or red instead.

Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2/3 cup vertically sliced shallots
  • 4 garlic cloves, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1 portion White Wheat Pizza Dough
  • 2 ounces pitted Castelvetrano olives, halved
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup halved yellow cherry tomatoes
  • Oregano leaves (optional)

Nutrition Information

  • calories 401
  • fat 19.5 g
  • satfat 4.8 g
  • monofat 10.9 g
  • polyfat 1.6 g
  • protein 13 g
  • carbohydrate 41 g
  • fiber 8 g
  • sugars 8 g
  • Est. Added Sugars 1 g
  • cholesterol 17 mg
  • iron 3 mg
  • sodium 648 mg
  • calcium 63 mg

How to Make It

  1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).
  2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add shallots, garlic, and bell peppers; reduce heat to medium-low, and cook 20 minutes or until very tender, stirring occasionally. Remove from heat; stir in chopped oregano, vinegar, and salt.
  3. Roll White Wheat Pizza Dough into a 13-inch circle on a piece of parchment paper. Top evenly with bell pepper mixture, leaving a 1/2-inch border. Top evenly with olives, cheese, and tomatoes. Brush 1 1/2 teaspoons oil on edge of dough. Transfer pizza (still on parchment) onto hot pizza stone. Bake at 500°F for 13 minutes or until crust is browned and cheese melts. Sprinkle with oregano leaves, if desired. Cut into 8 wedges.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;