Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/8 teaspoon salt

  3. 1/2 cup cold butter

  4. 3 tablespoons water

  5. 3 medium red sweet peppers, halved and seeded

  6. 2 medium green bell peppers, halved and seeded

  7. 1/3 cup olive oil

  8. 2 garlic cloves, minced

  9. 4 1/2 teaspoons minced fresh oregano

  10. 2 cups shredded Monterey Jack cheese, divided

  11. 1 (2 1/4 ounce) can sliced ripe olives, drained

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour. Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside. Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350 degrees F for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely. Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350 degrees F for 10-15 minutes or until cheese is melted. Serve immediately. ');


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