Pepper-Topped Pizza Recipe

Pepper-Topped Pizza Recipe photo by Taste of Home

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We prefer this recipe over regular pizza. Its tomato and pepper topping is irresistible.—Sonia Speh, Gordonsville, Virginia

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Pepper-Topped Pizza Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

15 15 30

Ingredients

1 tube (12 ounces) refrigerated flaky buttermilk biscuits
1 tablespoon olive oil
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped tomato
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 cup shredded Parmesan cheese

Directions

Split biscuits in half horizontally. Arrange on a lightly greased 12-in. round pizza pan; press dough together to seal the edges. Brush with oil. Sprinkle with peppers, tomato, onion, garlic powder, basil and oregano. Bake at 400° for 15-20 minutes or until crust is golden brown. Cover edges with foil to prevent overbrowning if necessary. Sprinkle with Parmesan cheese. Serve immediately. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 184 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 543 mg sodium, 30 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pepper-Topped Pizza in Country Woman July/August 1998, p35