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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)

1/2 batch of my soaked whole wheat pizza crust

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.