Roasted Red Pepper Pizzas With Arugula Food

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PIZZA WITH ROASTED PEPPERS AND MOZZARELLA



Pizza With Roasted Peppers and Mozzarella image

If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.

Provided by Martha Rose Shulman

Categories     dinner, pizza and calzones, main course

Time 30m

Yield Makes one 12- to 14-inch pizza

Number Of Ingredients 10

2 tablespoons olive oil
2 large red peppers, roasted
1 to 2 garlic cloves, to taste, minced
Salt
freshly ground pepper
1/2 recipe whole wheat pizza dough (see recipe)
1 large green pepper, sliced in rings
4 ounces mozzarella, sliced thin
1 ounce slivered Parmesan
2 tablespoons slivered fresh basil

Steps:

  • Preheat the oven to 450 degrees with a baking stone in it.
  • Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
  • Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.

Nutrition Facts : @context http, Calories 1147, UnsaturatedFat 36 grams, Carbohydrate 91 grams, Fat 65 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 24 grams, Sodium 1830 milligrams, Sugar 20 grams

ROASTED-RED-PEPPER PIZZAS WITH ARUGULA



Roasted-Red-Pepper Pizzas with Arugula image

Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

6 ounces roasted red peppers, (about 3), drained, rinsed, and roughly chopped
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound pizza dough (thawed if frozen), divided into 4 balls
Cornmeal, for baking sheets
1 pound fresh mozzarella, thinly sliced or shredded by hand
1/4 cup extra-virgin olive oil
5 ounces arugula (4 cups)
1 small bunch basil, leaves torn
Lemon wedges, for serving

Steps:

  • Preheat oven to 500 degrees. In a blender, puree peppers until smooth. Season with salt and pepper. On a floured work surface, roll 2 dough balls into 10-inch rounds. Sprinkle 2 rimmed baking sheets with cornmeal; place 1 round on each. Top each round with 3 tablespoons red-pepper puree and one-fourth the cheese, leaving a 1-inch border. Drizzle each with 1 1/2 teaspoons oil and season with salt and pepper. Bake until crust is golden brown and cheese is melted and bubbling, about 10 minutes. Transfer pizzas to plates and keep warm.
  • Wipe sheets clean, sprinkle with cornmeal, and repeat to make 2 more pizzas. In a medium bowl, toss arugula with 2 tablespoons oil; season with salt and pepper. Divide basil among pizzas and top with arugula. Serve with lemon wedges.

ROASTED RED PEPPER AND ARUGULA PIZZA



Roasted Red Pepper and Arugula Pizza image

This recipe came from a "Cooking Light" recipe book. It is fast, healthy and delicious! We used spinach leaves instead of arugula and left off the pine nuts when we made this recipe and it turned out great.

Provided by Overton Fam

Categories     < 30 Mins

Time 21m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 8

1 tablespoon yellow cornmeal
1 Pillsbury refrigerated classic pizza crust
1 (7 ounce) jar roasted red peppers, drained
2 cups arugula leaves (or 2 cups loosely packed spinach leaves)
1 1/2 tablespoons pine nuts
1/4 cup red onion, sliced thinly
1/4 teaspoon crushed red pepper flakes
1 cup mozzarella cheese, preshredded

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
  • Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
  • Bake at 425 degrees for 7 minutes. Remove crust from oven.
  • Layer red pepper strips and arugula (or spinach leaves) over crust.
  • Sprinkle with pine nuts, red onion and crushed red pepper.
  • Put in oven again and bake for 5 minutes.
  • Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
  • Cut into 8 pieces.

ROASTED RED PEPPER PIZZA



Roasted Red Pepper Pizza image

Provided by Food Network Kitchen

Time 45m

Yield one 13-by-18-inch pizza

Number Of Ingredients 21

1 28-ounce can whole San Marzano plum tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
For the pepper spread:
1 Fresno or red jalapeno chile pepper
1 large red bell pepper
1 clove garlic
2 anchovy fillets
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt
For the pizza:
1 Prebaked Pizza Crust, recipe follows
6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced
1/4 cup grated parmesan cheese
Torn fresh oregano or basil, for topping
4 cups bread flour, plus more for dusting
2 teaspoons kosher salt
1 teaspoon rapid-rise instant yeast
1/2 cup extra-virgin olive oil, plus more for the bowl

Steps:

  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
  • Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
  • Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
  • Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  • Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
  • Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

RED PEPPER-BASIL PESTO PIZZA



Red Pepper-Basil Pesto Pizza image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 21

2 medium red bell peppers, stemmed
2 tablespoons canola oil
Salt and freshly cracked black pepper
2 cloves garlic
1/2 cup fresh basil leaves
3 tablespoons pine nuts
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
Pizza dough, recipe follows
Canola oil, as needed
Salt and freshly cracked black pepper
12 ounces fresh mozzarella, sliced
1 wedge Parmigiano-Reggiano, shaved
1 red onion, halved and thinly sliced
2 cups baby arugula leaves
3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Steps:

  • For the pesto: Preheat an oven to 375 degrees F.
  • Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
  • Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
  • For the pizza: Light a grill to high heat.
  • Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
  • Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
  • Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

ROASTED RED PEPPER & CHORIZO PIZZA



Roasted Red Pepper & Chorizo Pizza image

A freshly made roasted red pepper and chorizo pizza pie to serve on a weeknight? Made with a pre-baked crust, it's a breeze to make.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 ready-to-use baked pizza crust (12 oz.)
1/4 cup CLASSICO Traditional Pizza Sauce
1 (7 oz.) dry-cured Spanish chorizo, diagonally sliced
1 small red onion, sliced
1 roasted red pepper, cut into strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup torn arugula

Steps:

  • Heat oven to 400°F.
  • Spread crust with sauce; top with chorizo, onions, peppers and cream cheese.
  • Bake 10 to 15 min. or until heated through.
  • Serve topped with arugula.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 950 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 13 g

PIZZA WITH EGGS, ROASTED RED PEPPERS, & ARUGULA



Pizza With Eggs, Roasted Red Peppers, & Arugula image

A delicious and inventive twist on pizza from "Bon Appétit Magazine" (January 2009). This combination of flavours really works! Start making the dough one day in advance; it needs to be refrigerated overnight (and can be made up to 2 days ahead of time). If you don't like runny eggs, add them to the pizza a little earlier. Also, be sure to crack the eggs into the onion rings so they stay contained.

Provided by blucoat

Categories     Lunch/Snacks

Time 43m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons warm water (115 F)
1/2 teaspoon active dry yeast
1 1/3 cups all-purpose flour
1/3 cup whole wheat flour
1/2 cup cool water (65 F to 70 F)
1 teaspoon coarse kosher salt
olive oil
cornmeal (for sprinkling)
olive oil
3/4 cup drained roasted red pepper (from jars, cut into 1/3-inch strips)
1/3 cup kalamata olive, pitted, quartered (optional)
1 cup parmesan cheese, shavings
1 1/2 teaspoons chopped fresh rosemary
4 slices onions (cut into rings, each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
4 large eggs
2 cups arugula or 2 cups spinach, lightly packed

Steps:

  • For dough: Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.
  • Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight.
  • Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
  • For topping: Place pizza stone or rimless baking sheet in oven; preheat to 500°F Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart.
  • Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.

Nutrition Facts : Calories 381.7, Fat 12.9, SaturatedFat 6, Cholesterol 233.5, Sodium 1253.2, Carbohydrate 43.5, Fiber 3.2, Sugar 1.6, Protein 22.4

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For topping: Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary.
From loveandoliveoil.com


ARUGULA AND ROASTED RED PEPPER SHEET PAN PIZZA | I FORGOT SALT!
Top pizza dough with pesto as a base, and add spices (basil, parsley, oregano, thyme, salt, and pepper). Layer on cheeses, arugula, sliced roasted peppers, and minced sun-dried tomatoes as desired. Bake pizza for 15-17 minutes, or until the crust has browned and the cheese has melted.
From iforgotsalt.com


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