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October 1998 Issue
Harvest on Display
by Ronda L. Halpin
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Garden Pizza

This unusual pizza features three types of bell peppers mixed with red wine vinegar and black olives. The result is pizza that has a very Greek accent!
  • 1 large prepared pizza crust (such as Boboli)
  • olive oil
  • 3 medium-sized bell peppers (red, yellow, and green)
  • 1 medium sweet onion
  • 1/4 c. red wine vinegar
  • 1 T. Italian seasoning
  • 1 - 2.25 oz. can black olives
  • 1 medium tomato
  • 1/2 c. shredded cheese (choose your favorite combination)
Preheat oven to 400 degrees.

Brush pizza crust with olive oil. Heat 2 T. olive oil in a medium frying pan. Add sliced peppers and onion; cook until slightly blackened. Set aside.

In a medium-sized bowl, combine red wine vinegar, 3 T. olive oil, and Italian seasoning. Add blackened peppers and onions and toss until well-coated.

Carefully arrange the mixture over the crust. Add the black olives and sliced tomatoes. Top the pizza with shredded cheese.

Bake at 400 degrees for 30 minutes or until cheese is slightly browned.

  • Yields: 1 large pizza
  • Preparation Time: 40 minutes
 
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