Roasted Pepper, Ricotta, And Caper Pizzas Recipe - Cooking Index
Roasted Pepper, Ricotta, And Caper Pizzas Recipe - Cooking Index
| 2 cups | 474ml | Red bell peppers - cut 1/4" strips (large) |
| 2 cups | 474ml | Yellow bell peppers - cut 1/4" strips (large) |
| 2 tablespoons | 30ml | Balsamic vinegar |
| 4 teaspoons | 20ml | Yellow cornmeal |
| 1 | Pizza Dough I - see * Note | |
| 1/2 cup | 73g / 2.6oz | Reduced fat ricotta cheese |
| 4 teaspoons | 20ml | Drained capers |
| Freshly-ground black pepper - to taste |
* Note: See the "Pizza Dough I" recipe which is included in this collection.
Preheat oven to 450 degrees.
Spread bell peppers in a large shallow baking pan and season with salt. Roast peppers in middle of oven, stirring once halfway through roasting, 20 to 30 minutes, or until they begin to brown. Remove pan from oven and sprinkle peppers with vinegar, scraping up brown bits from bottom of pan. Bell peppers may be roasted 1 day ahead and chilled, covered.
Increase temperature to 500 degrees.
On a work surface sprinkled with 1 teaspoon cornmeal, roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
Spread bell peppers evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Spoon half-teaspoonfulls of ricotta onto bell peppers and sprinkle pizzas with capers and pepper.
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9076 broadcast 03-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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