Mixed Pepper Pizza with Basil and Pine Nuts

Remember my Pizza Dough recipe from a few weeks ago? Here's another idea for a pizza topping - especially useful if you made the crust in advance and stored it in the freezer! Just don't forget to thaw the dough in the fridge overnight, if that's the case.

Start with one prepared Pizza Dough recipe (see post from February 1, 2009) and roll into a 12-inch circle on a floured surface. Place on a 12-inch round pizza pan (or a baking sheet will do), coated with cooking spray and sprinkled with 1 tablespoon of cornmeal. Set aside.

To prepare the topping, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 2 cups vertically sliced sweet onion (such as Vidalia or Walla Walla), 1/4 tsp. salt and 1/4 tsp. black pepper. Saute 3 minutes. Add 1 tablespoon minced garlic (about 3 cloves); cook an additional minute.

Reduce the heat to low and add one yellow bell pepper and one red bell pepper, each cut into 1/4-inch thick slices. Cook for ten minutes. Pour in 1/4 cup water and cook an additional ten minutes, until the water is nearly all evaporated and the bell peppers are soft. Remove from heat and stir in 1 tablespoon drained capers.

Spoon the bell pepper mixture evenly over the crust. Sprinkle evenly with 3/4 cups crumbled vegan feta (try the one from Sunergia). Bake at 500 degrees for 15 minutes. Remove from oven and sprinkle with 1/2 cup chopped basil, 2 tablespoons pine nuts (toast them first, if you like), and 1/4 cup shredded vegan cheese in place of Parmesan (I like the vegan Mozzarella block from Galaxy Foods). Return to the oven for 3 minutes.

Now slice into 6 wedges and serve! Each slice is 240 calories.

Cost:
sweet onion $0.83
yellow bell pepper $1.76
red bell pepper $1.72
capers $2.99
vegan feta $4.49
basil $2.99
vegan cheese $3.39