.jpg)
Contact Us | Media Kits | Tablet VersionsPizza Today Recipes
Roasted Pepper & Tomato Pizza
Serves
Ingredients
• 1 12-pinch pizza shell
• ½ pound shredded Asiago or fontina cheese (about 2 cups)
• 6 (3/4- 1 pound) large fresh plum or Roma tomatoes, sliced crosswise 1/4-inch thick
• 2 tablespoons grated parmesan cheese
• ¾ cup roasted red bell peppers cut into strips
• 15 (About) leaves fresh basil
• Extra-virgin olive oil
• ½ pound shredded Asiago or fontina cheese (about 2 cups)
• 6 (3/4- 1 pound) large fresh plum or Roma tomatoes, sliced crosswise 1/4-inch thick
• 2 tablespoons grated parmesan cheese
• ¾ cup roasted red bell peppers cut into strips
• 15 (About) leaves fresh basil
• Extra-virgin olive oil
Instructions
Sprinkle half the fontina evenly over the pizza crust.
Arrange the tomatoes evenly over the cheese.
Sprinkle on the Parmesan.
Lay the bell pepper strips in a pattern on the pizza.
Add the remaining cheese. Bake the pizza.
After the pizza comes out of the oven tear or snip (with scissors) the basil leaves and scatter them over the pizza.
Drizzle some olive oil over the pizza.
Arrange the tomatoes evenly over the cheese.
Sprinkle on the Parmesan.
Lay the bell pepper strips in a pattern on the pizza.
Add the remaining cheese. Bake the pizza.
After the pizza comes out of the oven tear or snip (with scissors) the basil leaves and scatter them over the pizza.
Drizzle some olive oil over the pizza.
This Month's Issue
 |
| Keep up with the latest trends, profit making ideas, delicious recipes and more. Delivered hot and fresh to your email every Wednesday. |