November 12, 2011

Pepper-only Pizza

We did fall pizza night in style.

Pumpkin ale? Check! Leaf plates? Check! Linens leaf napkins? Check!

I pulled our frostbiten pepper plants last weekend & in the process got 3 baskets of bell peppers. Yikes! That meant we'd get to put lots of peppers on our pizza. Hence, "pepper-only" pizza. Get it? We like dumb vegetarian jokes, okay??

It's Saturday, you should have pizza. You've have a long week. It'll feel like an indulgence but you'll pack in the veggies, too.

First, I made Alex's Ultimate Pizza Crust. If you like thin & crispy crusts, this is for you!

Once you have the crust, you can top it any way you like, but here's what we did:

Spread a layer of bbq sauce on one & minced garlic, olive oil & tomatoes on the other.

Then throw on lots of chopped onions!

Top it with LOTS of peppers, any color you like.

Add a generous sprinkle each of Italian seasoning, garlic powder, & basil for extra flavor.

Toss on several handfuls of swiss chard for some extra greens.

Bake at 400*F for 15 minutes.

Add a sprinkle of mozzerella cheese, but not a super thick layer. Let the veggies shine!

Bake another 7-9 minutes until slightly browned.

Slice & enjoy with linen napkins & beer.


1 comment:

  1. I get it! Cute table dressings and I'm gonna have to try your crust recipe, it looks delicious! I'm not a fan of pepper-only toppings though, I'm sorry.


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