Pizza: It's not delivery, it's homemade
By Linda Gassenheimer
McClatchy-Tribune News Service
Make this pizza — it's faster than sending out and easy on the pocketbook.
Anything goes on pizza these days. Use this pizza or use whatever you have on hand to create your own. You can find thin crust pizza bases in the market, or try a pita bread base or left over crusty country-style bread.
Pizza with red and green bell peppers is a wonderful vegetarian dish. Or, substitute goat cheese and sun-dried tomatoes for a more California version.
Crushed red pepper flakes give extra zing to the pizza. I like to serve it on the side and let people add their own heat. Open a bag of washed, ready-to-eat salad and toss with 2 tablespoons reduced-fat vinaigrette dressing to complete the meal.
Helpful hints:
The onion, garlic, red and green peppers and tomatoes can be cooked in a microwave oven for 3 minutes instead of sauteing them in a skillet.
A foil-lined baking tray makes washing the tray a breeze, or use an oven pizza stone.
Minced garlic can be found in the produce section of most supermarkets.
Wine suggestion: Pizza naturally, calls for Chianti.
PIZZA WITH RED AND GREEN PEPPERS
Preheat oven to 400 degrees. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, garlic, red and green peppers and tomatoes. Saute 5 minutes or until vegetables soften.
While vegetables saute, spray the pizza base with olive oil. Sprinkle the shredded mozzarella over the base. Spoon the pepper mixture over the cheese. Sprinkle with Parmesan cheese and place on a foil-lined baking tray. Bake for 15 minutes. The pizza should be golden brown and the cheese melted. Sprinkle crushed red pepper on top or serve flakes on the side.
Makes 2 servings.
