- 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)
- 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
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).
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.
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.
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