Colourful pepper pizzettes

Step by Step

Step 1

Seed and cut sweet peppers into narrow strips. In large nonstick skillet, heat oil over medium heat; cook peppers, garlic, salt and pepper, stirring constantly, until softened, about 5 minutes. Set aside.

Step 2

Cut dough into 6 equal portions. On lightly floured board, roll or pat each piece into 6-inch (15 cm) circle. Sprinkle cornmeal on 2 large baking sheets. Place 3 circles of dough on each sheet; evenly sprinkle with shredded cheese. Arrange peppers on top; sprinkle each with 1 tsp (5 mL) fresh herbs. Garnish with diced cheese if desired. Bake, one pan at a time, on bottom rack, in 450°F (230°C) oven for 10 to 15 minutes or until bottom is crisp and cheese is melted.

Step 3

Prepare dough as directed and place on cornmeal-lined pans; keep cold until ready to grill. Gently lift crusts onto lightly oiled grill, cornmeal side down. Grill for about 3 minutes rotating occasionally, or until bottom is golden and top puffy. Turn crust grilled side up; prick twice with fork. Top with cheeses and peppers as directed. Cover and grill 4 to 5 minutes or until crust is browned and cheese is melted.

Ingredient

Olive oil

25 ml 0.88 fl. ozs
Greenhouse sweet peppers (2 red, 1 yellow, 1 orange)

4 ontario 4 ontario
Cornmeal

2 tbsp 25 ml
Shredded italian cheese mixture (e.g. mozzarella, provolone, parmesan, fontina, asiago)

3 cups 750 ml
Chopped fresh ontario thyme, oregano or tarragon (or 2 tsp/10 ml dried)

2 tbsp 25 ml
Diced ontario chèvre, feta, cream or brie cheese (optional)

0.5 cup 125 ml
Garlic, minced

8 cloves 8 cloves
Salt

2 ml 0.07 fl. ozs
Pepper

1 ml 0.04 fl. ozs