Pepper-And-Olive Pizza – Country Cooking

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Servings: 6 Difficulty: Advanced
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A rustic homemade pizza topped with vibrant bell peppers, briny olives, and melted cheese on a crisp, airy crust.
Pepper-and-Olive Pizza - Country Cooking recipe image
Pepper-and-Olive Pizza - Country Cooking recipe image
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Pepper-And-Olive Pizza – Country Cooking

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 734.9

Description

This Pepper-and-Olive Pizza is a delightful twist on traditional Italian favorites, offering a perfect balance of savory, sweet, and salty flavors. The homemade dough provides a tender, chewy base that contrasts beautifully with the crisp-tender strips of red, green, and yellow bell peppers. Pitted ripe olives add a briny depth, while Monterey Jack or mozzarella cheese melts into a gooey, comforting blanket over the toppings. This dish is ideal for casual weeknight dinners, potlucks, or lazy weekend lunches when you crave something satisfying yet simple. The combination of fresh vegetables and rich cheese creates a wholesome meal that appeals to both adults and children. With its rustic charm and bold flavors, this pizza brings a touch of country-style comfort to your table, making it a recipe you will return to time and again.

Ingredients

Directions

  1. In a large bowl, combine flour, yeast, and salt.
  2. Add warm water and 1 tablespoon olive oil; stir until flour has been moistened.
  3. Knead in bowl until a ball forms; turn dough out onto a floured board.
  4. Knead dough until smooth and elastic, about 5 minutes.
  5. Invert a bowl over the dough; let rest for 20 minutes.
  6. Grease a 14-inch pizza pan and sprinkle with cornmeal.
  7. Roll dough out to a 16-inch circle.
  8. Fit dough into pizza pan, rolling excess dough to form an edge.
  9. Cover dough with a clean cloth and let rise in a warm place, away from drafts, for 30 minutes.
  10. Heat oven to 475F (246C).
  11. Spread remaining 1 tablespoon olive oil over dough.
  12. Sprinkle half of the cheese over dough.
  13. Top with pepper strips, remaining cheese, and olives.
  14. Bake pizza on the bottom rack of the oven for 20 minutes or until crust is lightly browned and cheese has melted.
  15. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 734.9kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 2573.5mg108%
Total Carbohydrate 152.9g51%
Dietary Fiber 6.3g26%
Sugars 0.6g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure water is very warm (120F-130F) to activate the yeast without killing it. If water is too hot, the yeast will die; if too cold, it may not activate properly.

For a crispier crust, you can pre-bake the dough for 5-7 minutes before adding toppings.

Substitute olives with artichoke hearts or sun-dried tomatoes for a different flavor profile.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to maintain crust crispiness.

If you do not have a pizza pan, you can use a baking sheet lined with parchment paper.

Keywords: pizza, peppers, olives, homemade dough, vegetarian, italian, baked, cheese, mozzarella, monterey jack, bell peppers, dinner, family meal, crust, yeast, easy, comfort food, savory, vegetarian pizza, homemade, baking
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