British Columbia Sweet Bell
Pepper and Roma Tomato Pizza
BC Hot House/ The Oppenheimer Group
1 large uncooked pizza crust
( 12 inches)
4-5 BC Hot House* Roma
tomatoes, sliced
Pinch of coarse sea salt
1 cup julienned SunSelect*
sweet bell peppers
1/2 cup crumbled feta cheese
1/3 cup black olives, pitted and
roughly chopped
1/2 cup sun-dried tomatoes,
roughly chopped
1 cup grated mozzarella cheese
1/2 cup fresh basil, torn or julienned
SAUCE
2 tablespoons extra-virgin olive oil
1/3 cup chopped white onion
1 garlic clove, crushed
4 BC Hot House* Roma tomatoes,
roughly chopped
1/2 teaspoon dried thyme
Salt and freshly ground
black pepper
1 tablespoon roughly torn fresh
basil, or 1 teaspoon dried
To prepare the sauce, heat oil in a medium-hot saucepan. Add onions and garlic; cook
until the onions are transparent. Add tomatoes, thyme, and salt and pepper to taste;
cook over medium heat until the tomatoes start to break down slightly. Lower the
heat and let simmer and reduce for 20 minutes. Puree the mixture. Check seasoning
and stir in basil. This can be refrigerated for 2-3 days.
Preheat oven to 385°F.
Spread the sauce on the pizza dough. Layer the tomato slices over the dough. Sprinkle
with sea salt. Arrange peppers, feta, olives and sun-dried tomatoes on top. Sprinkle
with mozzarella.
Place on a pizza pan. Bake for 15-20 minutes, or until the dough has browned on
the bottom and the mozzarella is bubbling. Top with fresh basil and serve.
Makes 3-4 servings.
* Brands may vary by region; substitute a similar product.
