Pepper Pizza
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2 pounds frozen bread dough
1/2 to 3/4 cup pizza sauce
2 pounds bell peppers (green, yellow, red)*
1 pound poblano peppers*
5 tablespoons olive oil, divided
1. Thaw frozen dough, following directions on package.
2. Sauté peppers in 4 tablespoons olive oil over medium heat until they just begin to brown. Cool
to room temperature.
3. Preheat oven to 350oF.
4. Roll bread dough on lightly floured surface into a rectangle three times longer than a large
baking sheet. (If space is not available, divide dough into 3 equal pieces and roll each into a
rectangle slightly longer than the baking sheet.)
5. Lightly flour baking sheet. Center rolled dough on sheet. (If using 3 pieces of dough, center one
piece on baking sheet so that one edge hangs slightly over the edge of the sheet.)
6. Spread a very thin layer of pizza sauce on dough. Top with half the peppers.
7. Fold one end of the long sheet of dough over peppers. (If using three pieces, lay a second
sheet of rolled dough over peppers so that one edge hangs over the opposite edge of baking
sheet from the first layer. Pinch bottom layer to second layer, wrapping peppers inside.)
8. Spread another very thin layer of pizza sauce on the second layer of dough. Top with
remaining peppers.
9. Fold remaining piece of dough over peppers. Pinch edges together. (If using separate pieces of
dough, put the remaining rectangle of rolled dough atop peppers. Pinch edges together to
encase peppers.)
10. Mix 1 tablespoon pizza sauce with remaining 1 tablespoon olive oil. Brush over dough.
11. Bake at 350oF about 45 minutes, until top turns brownish-red. Lift end of pizza to check bottom
crust for doneness. It will be golden brown.
Serves 15.
*Use a total of 3 pounds of peppers. Choose they type based on availability and taste preference.
Nutrition Facts
Calories 241
Calories from fat 63
% Daily Value
Total Fat 7g
11%
Saturated Fat 1g
3%
Cholesterol 0mg
0%
Sodium 394mg
16%
Carbohydrate 36g
12%
Dietary Fiber 3g
13%
Protein 7g
14%
Vitamin A: 10%
Vitamin C: 202%
Calcium: 1%
Iron: 4%
Source: Kim Rebek and family
Barbara Brown, Food Specialist, Oklahoma Cooperative Extension Service
Folacin: 7%
Potassium: 7%
11/10