Califomia Pizzas Recipe
Ingredients
| 1 16-ounce loaf frozen wholewheat or white bread dough | ||
| Cornmeal | 2 Tablespoon | |
| 3 tablespoons olive oil or cooking oil | ||
| Ground red pepper | 1/8 Teaspoon | |
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| 3 medium red, yellow, and/or green sweet peppers, roasted and cut into 1-inch-wide strips, or one 12-ounce jar roasted red sweet peppers, drained and cut into 1-inch-wide strips | ||
| Tomato | 1 Large, chopped | |
| 1 medium red onion, cut into very thin wedges and separated into strips | ||
| Goat feta cheese | 6 Ounce, crumbled | |
| 10 pitted black olives (such as kalamata or ripe olives), quartered lengthwise | ||
| 3 to 4 tablespoons fresh oregano leaves or snipped fresh basil | ||
Directions
1 Thaw the bread dough. On a lightly floured surface, divide dough into 8 pieces. Cover; let dough rest for 10 minutes. Roll each piece of dough into a 6-inch circle. Grease 2 extra-large baking sheets; sprinkle with the cornmeal. Transfer dough circles to baking sheets. Bake in a 450° over for 5 minutes. Place baking sheets on wire racks to cool.
2 Meanwhile, in a small bowl stir together the olive oil or cooking oil and ground red pepper; brush onto crusts. Sprinkle with the mozzarella cheese. Top with the roasted peppers, tomato, onion, goat cheese or feta cheese, and olives.
3 Bake in a 450° oven for 5 to 7 minutes more or until crusts are crisp. Before serving, sprinkle with oregano or basil.
2 Meanwhile, in a small bowl stir together the olive oil or cooking oil and ground red pepper; brush onto crusts. Sprinkle with the mozzarella cheese. Top with the roasted peppers, tomato, onion, goat cheese or feta cheese, and olives.
3 Bake in a 450° oven for 5 to 7 minutes more or until crusts are crisp. Before serving, sprinkle with oregano or basil.
Chef
