Roasted Red Pepper and Mozzarella (Ricotta) Pizza – IC Friendly

April 3, 2013

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

1 garlic clove, minced

12 ounce jar roasted sliced red peppers, drained

1/8 teaspoon dried oregano, crumbled

1/8 teaspoon salt

1/2 cup fresh sliced mozzarella, in liquid, drained (about 2 oz.) or substitute dollop of lowfat ricotta cheese (1/2 cup)

1/3 cup small fresh basil leaves, optional

Directions

Place an oven rack on lowest position and preheat to 500°F

On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

In a small bowl, stir oil and garlic; brush on dough, leaving a 1/2-inch border. Top with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, and mozzarella.

Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil, if desired. Cut into 8 slices. Serve

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127154,00.html

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One Response to “Roasted Red Pepper and Mozzarella (Ricotta) Pizza – IC Friendly”


  1. […] Roasted Red Pepper and Mozzarella (Ricotta) Pizza […]


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