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Pepper-Topped Pizza

 Pepper-Topped Pizza
We prefer this recipe over regular pizza. Its tomato and pepper topping is irresistible.—Sonia Speh, Gordonsville, Virginia
4-6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven

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Pepper-Topped Pizza (continued)

Wine (continued)
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