Three Pepper Pizza Recipes

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THREE-PEPPER PIZZA



Three-Pepper Pizza image

A colorful pizza. A great way to use up summer produce. You can use a store bought pizza dough or make your own. From Williams-Sonoma with some minor changes to fit our taste.

Provided by Nimz_

Categories     Peppers

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 10

pizza dough, for one 12 inch pizza
1 -2 tablespoon extra virgin olive oil
6 plum tomatoes, peeled, seeded and diced
1/3 lb mozzarella cheese, thinly sliced
salt & fresh ground pepper, to taste
1/2 yellow bell pepper, cut into 1/4 inch think strips
1/2 green bell pepper, but into 1/4 inch thick strips
1/2 red bell pepper, but into 1/4 inch thick strips
1/4 lb Italian sausage, cut into 1/4 inch thick slices
1 tablespoon chopped fresh oregano

Steps:

  • Roll out the dough into a 12 inch round and lay the dough on top of a lightly greased pizza pan.
  • Lightly brush the dough with the olive oil and spread the tomatoes evenly on top, leaving a 1/2 inch border.
  • Lay the cheese slices evenly over the tomatoes.
  • Scatter the bell peppers and sausage evenly over the cheese.
  • Sprinkle with half of the oregano and season with salt and pepper.
  • Bake at 450 degrees F until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes.
  • Remove from the oven and sprinkle with remaining oregano.
  • Let cool for 5 minutes, then cut into slices and serve.

Nutrition Facts : Calories 544.4, Fat 39.8, SaturatedFat 16.5, Cholesterol 92.1, Sodium 1171.9, Carbohydrate 17.8, Fiber 4, Sugar 8.1, Protein 30.3

3 PEPPER PASTA



3 Pepper Pasta image

This is a family favorite. I modified this recipe from an old roommate in college. She would make a vegetarian version without Italian sausage. It was also wonderful. Hope you enjoy!

Provided by Alissa970

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
3 tablespoons olive oil
2 garlic cloves, minced
1 red onion
1 cup mushroom, sliced
1 lb Italian sausage (optional)
1 tablespoon basil
1 tablespoon sugar
3 tablespoons red wine vinegar
1 lb penne pasta, cooked al dente

Steps:

  • (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
  • In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
  • Add mushrooms and garlic and cook 3-4 minutes.
  • Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
  • When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
  • If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
  • Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.

PEPPERONI THREE-CHEESE WHITE PIZZA



Pepperoni Three-Cheese White Pizza image

A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it a meal to remember.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 45m

Number Of Ingredients 10

2/3 cup heavy cream
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
1 teaspoon minced garlic
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
5 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 1/2 ounces thinly sliced pepperoni (1/2 cup)
5 ounces ricotta (2/3 cup)

Steps:

  • Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
  • Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
  • Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.

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