Pepper and Onion Pizza


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A colorful medley of onions and peppers (including jalapeños for a slight kick) on a layer of savory Cheddar makes for a simple but satisfying pie. You won’t even miss the sauce!

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Yields:
4 serving(s)

Total Time:
25 mins

Cal/Serv:
331

  • All-purpose flour, for dusting

  • 1 lb.

    refrigerated pizza dough, at room temperature

  • Cornmeal, for dusting

  • 1/2 oz.

    extra-sharp Cheddar, coarsely grated

  • 1

    small onion, thinly sliced

  • 1

    small red pepper, sliced

  • 1

    small yellow pepper, sliced

  • 1

    poblano pepper, halved and thinly sliced

  • 1

    small jalapeño, halved and thinly sliced

  • 1 tbsp.

    olive oil

  • Kosher salt and pepper

Directions

Future Lunch: Let any leftover pizza come to room temperature. Portion as desired, wrap in foil, and freeze in airtight container or bag for up to 2 months. Bake pizza from frozen directly on oven rack at 400°F until heated through and crisp, 10 to 15 minutes.

Did you make this recipe? Comment below!

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Headshot of Kate Merker

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 



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