Hands-on Time
8 Mins
Total Time
41 Mins
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.

How to Make It

Step 1

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

Step 2

Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Addshallots, 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.

Step 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.

Chef'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