Pepper-Topped Pizza Recipe
Pepper-Topped Pizza Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We prefer this recipe over regular pizza. Its tomato and pepper topping is irresistible.—Sonia Speh, Gordonsville, Virginia
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 piece: 184 calories, 5g fat (1g saturated fat), 2mg cholesterol, 543mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
Originally published as Pepper-Topped Pizza in Country Woman July/August 1998, p35

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