Green Pepper and Onion Pizza
Green Pepper and Onion Pizza takes roughly 30 minutes from beginning to end. For $3.05 per serving, you get a side dish that serves 8. One portion of this dish contains around 11g of protein, 7g of fat, and a total of 242 calories. 21 person were impressed by this recipe. It is brought to you by Picky Eater Blog. A couple people really liked this Mediterranean dish. If you have red bell pepper, oregano, green bell pepper, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is awesome. If you like this recipe, take a look at these similar recipes: Sausage, Pepper, & Onion Pizza, Pepper, Onion & Feta Pizza, and Sausage Onion and Pepper Pizza.
Servings: 8
Ingredients:
Crushed red pepper
Garlic powder
1 green pepper, diced
All-natural, no-sugar added pizza sauce - 3/4 cup (I love the brand from Trader Joe's)
Dried oregano
Freshly grated parmesan cheese - 1 cup
1 red onion, diced
Fresh, whole wheat pizza dough (I get the one from Trader Joe's, but any grocery store or pizza shop should sell this)
Equipment:
rolling pin
oven
Cooking instruction summary:
Cut your veggies, and spread out the pizza dough using your hands (much faster & easier than using a rolling pin)Top the dough with sauce, sprinkle dried oregano and garlic powder on top of the sauce, and then top with veggies & cheese.Bake in a 450 degree oven for about 10 minutes until the cheese has melted and the crust has lightly browned.Let stand for about 5-10 minutes, slice and enjoy!
Step by step:
1. Cut your veggies, and spread out the pizza dough using your hands (much faster & easier than using a rolling pin)Top the dough with sauce, sprinkle dried oregano and garlic powder on top of the sauce, and then top with veggies & cheese.
2. Bake in a 450 degree oven for about 10 minutes until the cheese has melted and the crust has lightly browned.
3. Let stand for about 5-10 minutes, slice and enjoy!
Nutrition Information:
covered percent of daily need
