NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Thin Crust Pepperoni and Vegetable Pizza

5.0 by 2 people
1,245 views
Rate me!
  • Makes: 4 servings
  • Serving Size: 1/2 pizza each
  • Yields: 2 pizzas
  • Prep: 25 mins
  • Bake: 10 mins 450°F

Thin Crust Pepperoni and Vegetable Pizza

Ingredients

Directions

  1. Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degrees F.
  2. In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.
  3. In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.
  4. Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese.
  5. Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.

From the Test Kitchen

*Tip:

To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.

Nutrition Facts (Thin Crust Pepperoni and Vegetable Pizza)

    Per serving:
  • 253 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 3 g monounsatured fat),
  • 25 mg chol.,
  • 625 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...