BEEF, PEPPER AND ONION PIZZA
Enjoy pizza with Ground Beef, onions and peppers in under thirty minutes.
Provided by BIWFD
Categories Entrée
Time 30m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Heat large nonstick over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove drippings. Add onion and bell pepper; cook until vegetables are crisp-tender. Remove from skillet with slotted spoon; season with salt and pepper.
- Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400°F oven 8 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 390
PEPPER, ONION & FETA PIZZA
Everyone loves pizza! Who knew it could be so good for you?
Provided by USA WEEKEND columnist Jean Carper
Categories Main Dish Recipes Pizza Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
- Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 42.6 g, Cholesterol 34.7 mg, Fat 15.5 g, Fiber 3.5 g, Protein 15 g, SaturatedFat 6.7 g, Sodium 839.7 mg, Sugar 7 g
GRILLED PEPPER AND RED-ONION PIZZAS
On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. Toss peppers and onion with 1 tablespoon oil; grill, flipping once, 7 to 10 minutes. Combine goat cheese, Parmesan, lemon zest, and 2 teaspoons oil.
- Generously brush a rimmed baking sheet with oil. Stretch one piece of dough into an 8-inch oval on sheet. Brush top with oil; season with salt. Brush grates with oil. Grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture, peppers, and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough. Toss arugula with lemon juice and remaining 1 teaspoon oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve.
SAUSAGE PIZZA WITH ROASTED PEPPERS AND ONIONS
Make pizza night extra special with Sausage Pizza with Peppers and Onions from My Food and Family! Topped with red onion, Italian sausage, colorful bell peppers and more, Sausage Pizza with Peppers and Onions is a flavor-packed pizza recipe that's fun to share.
Provided by My Food and Family
Categories Home
Time 52m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Toss onions and peppers with oil and black pepper; place in single layer on baking sheet. Bake 25 to 30 min. or until tender, turning vegetables after 15 min.
- Meanwhile, remove casings from sausage if necessary; crumble sausage into large skillet. Cook on medium heat until done, stirring occasionally. Drain.
- Chop onions coarsely; cut peppers into thin strips.
- Spread pizza sauce onto crust; top with cheese, sausage, onions and peppers. Sprinkle with oregano.
- Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 760 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 3 g, Protein 13 g
SAUSAGE, PEPPERS AND ONION DEEP DISH PIZZA
Provided by Molly Yeh
Time 3h50m
Yield 2 pizzas (6 to 12 servings)
Number Of Ingredients 15
Steps:
- In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
- Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
- Once the dough is ready, preheat the oven to 500 degrees F.
- Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
- Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
- Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
SAUSAGE, PEPPER AND ONION PIZZA
Make and share this Sausage, Pepper and Onion Pizza recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion and green bell pepper strips, and sauté 6 minutes or until tender.
- Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble. Add crushed red pepper and diced tomatoes, and cook 5 minutes or until mixture thickens.
- Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese. Place bread halves on a baking sheet. Bake at 450 degrees for 5 minutes or until cheese melts. Cut each pizza in half.
Nutrition Facts : Calories 595.7, Fat 17.7, SaturatedFat 8.5, Cholesterol 66.3, Sodium 1575.9, Carbohydrate 74.9, Fiber 6.6, Sugar 8.9, Protein 34
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- In the bowl of a stand mixer fitted with the dough hook, add water, then sprinkle with the yeast. Allow to sit 5 minutes. The yeast should turn frothy. Add the olive oil, sugar, and salt and mix. Add the whole wheat flour and mix again. With the motor running, add the all-purpose flour a little at a time until the desired consistency is reached. The dough should pull away from the sides and bottom of the bowl. It may still be a little tacky, but should not completely stick to your fingers, nor should it crumble or break into pieces.
- Transfer dough to a floured counter or board and knead a few minutes before forming into a tight ball. Place the dough ball in a large greased or oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size, about 1 1/2 hours.
- Punch the dough down and cut it in half, reserving one half for another use. Using your hands, gently stretch the dough into a square a bit before placing it on the baking sheet and continuing to spread it out.
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