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Pizza is a weekly meal for my family. It’s my “go-to” meal and it is the meal I serve when we have company over.
Thankfully pizza is pretty easy to change and give variety too. Eventually this blog will probably have many pizza recipes, as I make and discover new pizzas (like my pear gorgonzola pizza) . Hope you don’t mind. Hopefully you love pizza as much as my family.
I am not a veggie loving girl. As anyone who knows me will confirm, I am the pickiest person in my family. However, I do love this pizza. Filled with peppers and onions this pizza helps me get my veggie quota in.
Colorful Pepper Pizza
2-3 bell peppers – in theory you’ll want one of each color but you can use just one color.
1 small onion
1 Tbs. dried basil (or 1/4 cup chopped fresh basil)
1 Tbs. dried parsley (or 1/4 cup chopped fresh parsley)
3 Tbs. EVOO (separated into 2 Tbs and 1 Tbs)
2 tsp. balsamic vinegar
salt and pepper
1 garlic clove (pressed or minced)
1 cup mozzarella cheese
1 Tomato diced or 1/4 cup sun-dried tomatoes (optional but I love sun-dried tomatoes)
Preheat oven to 500 degrees.
Slice peppers and onions into thin strips.
Place peppers and onions, along with tomatoes if you are adding them into a bowl and toss with 2 Tbs. EVOO and the vinegar.
Add herbs along with salt and pepper to taste. Mix well and let sit.
Mix 1 Tbs. EVOO with minced garlic in a separate bowl.
Roll out your pizza dough. I like to pre-cook my crust for 4-5 minutes before topping it. However, you do not need to pre-cook the crust.
After you either rolled out the dough OR rolled out and pre-cook the crust, brush the garlic oil on the crust.
Next, sprinkle the cheese on the pizza. Then spread the pepper mixture on top of the cheese.
Bake for 5-10 minutes or until crust is thoroughly cooked.