Best Cheesy Tomato And Bell Pepper Pizzas Recipes

BELL PEPPER, MUSHROOM AND ONION PIZZA

Bell Pepper, Mushroom and Onion Pizza image

Made this pizza with homemade pizza crust and homemade pizza sauce, only put three toppings, an it turned out cheesy and delicious with an excellent texture.

Categories Vegetarian Main Dish Pizza Quick and Easy Healthy Lunch Dinner

Time 28m

Yield 2

Number Of Ingredients 18

Ingredients

pizza dough
cornmeal
pizza sauce
mozzarella cheese
mushrooms
green bell peppers
red onion
salt and black pepper
red hot pepper sauce
pizza dough
cornmeal
pizza sauce
mozzarella cheese
mushrooms
green bell peppers
red onion
salt and black pepper
red hot pepper sauce

Steps:

Preheat the oven to 450℉ (230℃). Stretch or roll the pizza dough into a 12-inch circle. Sprinkle 1 to 2 tablespoons cornmeal over a pizza pin. Place the pizza dough onto the pizza pin. Spoon the pizza sauce over the dough evenly, then sprinkle the cheese to cover the sauce. Arrange the mushrooms, bell peppers and red onions over the cheese. Sprinkle a bit salt and black pepper to taste if needed. Bake for about 15 minutes, or until the cheese melts, the edges of the pizza dough become slightly brown. Remove from the oven and let cool for a few minutes. Cut into wedges and serve warm with hot sauce if needed.

Nutrition Facts :

TOMATO CHEESE PIZZA

Tomato Cheese Pizza image

"I've been making this recipe for several years and it's a favorite with family and friends," writes Greta Sawyers in Mount Airy, North Carolina. "It can be used either as an appetizer or as a quick and easy main dish that goes well with a fresh salad or pasta."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 slices.

Number Of Ingredients 6

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1 teaspoon minced garlic
2 cups shredded part-skim mozzarella cheese
2/3 cup grated Romano cheese
2 teaspoons dried oregano
2 plum tomatoes, thinly sliced

Steps:

Unroll pizza dough onto a greased 12-in. pizza pan; flatten dough and build up edges slightly. Spread garlic over crust. Bake at 375° for 7 minutes., Sprinkle half of the cheeses and oregano over crust. Arrange tomatoes on top. Sprinkle with remaining cheeses and oregano. Bake for 15-17 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 599mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

CHEESY TOMATO AND BELL PEPPER PIZZAS

Cheesy Tomato and Bell Pepper Pizzas image

Looking for an easy-to-make dinner? Then check out this cheesy tomato and bell pepper pizza made ready in just 25 minutes! Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

3 packages (10 oz each) prebaked Italian pizza crusts (6 inch) or 6 pita breads (6 inch)
6 oz 1/3-less-fat cream cheese (Neufchâtel) or regular cream cheese, softened (from 8-oz package)
6 tablespoons basil pesto
4 plum (Roma) tomatoes, sliced
3/4 cup 1/2-inch pieces yellow bell pepper
4 medium green onions, sliced (1/4 cup)
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons freshly grated Parmesan cheese

Steps:

Heat oven to 450°F. On ungreased large cookie sheet, place pizza crusts.
Spread cream cheese on pizza crusts to within 1/4 inch of edges. Gently spread pesto over cream cheese. Top with tomatoes, bell pepper and onions. Sprinkle with basil and both cheeses.
Bake 7 to 12 minutes or until cheeses are melted.

Nutrition Facts : Calories 640, Carbohydrate 82 g, Cholesterol 35 mg, Fat 2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Pizza, Sodium 1010 mg, Sugar 3 g, TransFat 0 g

PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES

Pizza with Roasted Garlic, Bell Peppers and Two Cheeses image

Provided by Ginny Hamisch

Categories Garlic Pepper Bake Vegetarian Kid-Friendly Feta Mozzarella Bon Appétit California Small Plates

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2-inch-thick rings
atoes1/3 cup oil-packed sun-dried tom, drained, oil reserved
1 prepared pizza crust (such as Boboli thin crust)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2-inch-thick strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.