Pizza with Sweet Peppers and Mozzarella

Name: Pizza with Sweet Peppers and Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps cornmeal, divided; 1 teaspoons crushed red pepper; 2 teaspoons package dry yeast (about; 414 milliliters all-purpose flour, divided; 1 Tbsp minced fresh parsley; 4 garlic cloves, minced; 1 teaspoon olive oil; 2 teaspoons olive oil; 2 orange bell peppers, roasted, peeled, and cut into strips; 2 teaspoons minced fresh oregano; 57 grams 1/2 cup finely grated fresh Parmesan cheese, divided; 113 grams cup shredded part-skim mozzarella cheese, divided; 2 red bell peppers, roasted, peeled, and cut into strips; 1 teaspoon salt; 177 milliliters warm water (105° to 115°)

Pizza with Sweet Peppers and Mozzarella might be just the main course you are searching for. One portion of this dish contains roughly 15g of protein, 9g of fat, and a total of 293 calories. This recipe serves 6. If you have part-skim mozzarella cheese, olive oil, yeast, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Water

Yeast

Equipment you will use

Measuring Cup

Knife

Bowl

Add 1 1/2 cups flour, 1 tablespoon cornmeal, oil, and salt to yeast mixture; stir well until smooth (dough will be sticky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Ingredients you will need

Cornmeal

Dough

All Purpose Flour

Yeast

Salt

Cooking Oil

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest for 5 minutes.

Ingredients you will need

Cooking Spray