RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Savory Bell Pepper & Cherry Tomato White Pizza

This delicious and easy white pizza highlights the irresistible combination of sautéed bell peppers, cherry tomatoes and a duo of cheeses, all spread atop a thin and crispy crust. Perfect for those looking for a flavorful twist to their pizza nights!
1
30 min
TOTAL TIME
586
CALORIES
$2.87
PER SERVING
Savory Bell Pepper & Cherry Tomato White Pizza
Directions
9 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Preheat the oven to 450 degrees F and grease a large baking sheet with some olive oil.
2
In a medium skillet over medium heat, add 2 tablespoons of olive oil, sliced bell peppers, halved cherry tomatoes, minced garlic, chopped oregano, balsamic vinegar, crushed red pepper flakes, and kosher salt.
3
Cook the mixture until the bell peppers just begin to soften and the garlic is fragrant, about 10-15 minutes. Then, remove the skillet from the heat.
4
On a lightly floured surface, roll out the pizza dough into a thin 10-12 inch circle and transfer it to the baking sheet.
5
Drizzle the remaining tablespoon of olive oil over the dough, and spread it evenly using the back of a spoon.
6
Sprinkle the shredded provolone all over the dough, and then distribute the bell pepper and tomato mixture on top.
7
Add the shredded gruyere and chopped fresh basil over the pizza.
8
Place the pizza in the preheated oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.
9
Once cooked, remove the pizza from the oven and allow it to cool for a few minutes before garnishing with additional fresh basil, slicing and serving.
Health Info
Macros
34g
CARBS
37g
FAT
29g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
WHEAT
MILK
Frequently Asked Questions
What is White Pizza?
What ingredients do I need to make White Pizza?
How do I prepare the pizza dough for White Pizza?
What's the best way to cook White Pizza?
Can I make substitutions for the toppings on White Pizza?
How can I adjust the texture of the White Pizza?
What are some common mistakes to avoid when making White Pizza?
How do I store leftovers or meal prep White Pizza?