Individual pizzas are a great way to showcase colourful peppers and allow everyone to choose his or her own flavours of herbs and cheese. Don’t be alarmed at the amount of garlic; it mellows out in cooking. On warm days, cook or grill on the barbecue.

Preparation Time:

Cooking Time:

Servings: 6

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Ingredients

  • 4 Ontario Greenhouse Sweet Peppers (2 red, 1 yellow, 1 orange)
  • 2 tbsp (25 mL) olive oil
  • 8 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1-1/2 lbs (750 g) prepared pizza dough
  • 2 tbsp (25 mL) cornmeal
  • 3 cups (750 mL) shredded Italian cheese mixture (e.g. mozzarella, provolone, Parmesan, Fontina, Asiago)
  • 2 tbsp (25 mL) chopped fresh Ontario Thyme, Oregano or Tarragon (or 2 tsp/10 mL dried)
  • 1/2 cup (125 mL) diced Ontario Chèvre, Feta, Cream or Brie cheese (optional)

Instructions

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.

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.

Barbecue directions:

Omit cornmeal and lightly grease baking sheets. Place one pan at a time on grill over medium-high heat; close lid and cook for about 12 minutes or until bottom is crisp and cheese melted.

Quick Tip:

Substitute 6 baked pizza crusts for dough and omit cornmeal.

Variation: grilled pizzas

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.

Nutritional information

  • Protein: 21.0 grams
  • Fat: 18.0 grams
  • Carbohydrates: 51.0 grams
  • Calories: 450