Roasted Bell Pepper-and-Olive Pizza

Make this appetizer ahead of time, and put it in the oven just before your guests arrive so it can be served hot.

Yield: 12 servings (serving size: 1 wedges)

Ingredients

• 2  large red bell peppers
• 2  large yellow bell peppers
• 1/2  cup  sliced green olives
• 1/4  cup  chopped fresh parsley
• 2  teaspoons  drained capers
• 2  teaspoons  red wine vinegar
• 3/4  teaspoon  olive oil
• 1/8  teaspoon  black pepper
• 2  (1-pound) Italian cheese-flavored pizza crusts (such as Boboli) or focaccias
• 6  tablespoons  (1 1/2 ounces) freshly grated Parmesan cheese

Preparation

Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 for minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, green olives, and next 5 ingredients (olives through black pepper) in a bowl.

Preheat oven to 350°.

Divide the bell pepper mixture evenly among pizza crusts; sprinkle with cheese. Bake at 350° for 7 minutes or until cheese melts. Cut each into 12 wedges.

Nutritional Information

Calories:

104 (28% from fat)

Fat:

3.2g (sat 1.5g,mono 0.8g,poly 0.1g)

Protein:

4.6g

Carbohydrate:

15.5g

Fiber:

2.1g

Cholesterol:

2mg

Iron:

0.9mg

Sodium:

301mg

Calcium:

62mg