Peppered Pizza Appetizer
- In a small skillet cook garlic and onion in 1 tablespoon hot olive oil or cooking oil until onion is tender but not brown. Stir in the white wine and basil. Reduce heat and cook, uncovered, about 3 minutes or until most of the liquid has evaporated. Set aside.
- In a large skillet cook chopped red sweet pepper in 1 tablespoon hot olive oil or cooking oil about 10 minutes or until tender. Remove red pepper. In same skillet cook yellow or green sweet pepper strips in 1 tablespoon olive oil about 5 minutes or just until softened. Remove pepper strips from the skillet.
- For sauce, in a blender container or food processor bowl combine the onion mixture and the cooked red pepper. Cover and blend or process until nearly smooth, stopping and scraping sides as necessary.
- To assemble, place Italian bread shell on a baking sheet. Spread sauce over crust. Sprinkle Gorgonzola cheese or blue cheese over sauce. Arrange yellow or green sweet pepper strips over cheese. Bake in a 400 degree F. oven about 10 minutes or until hot. To serve, cut into wedges. Makes 16 appetizer servings.
From the Test Kitchen
Prepare sauce and cook pepper strips. Cover and chill in separate bowls for up to 24 hours. Proceed as directed.
Nutrition Facts (Peppered Pizza Appetizer)
- Per serving:
- 136 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 4 mg chol. ,
- 205 mg sodium ,
- 14 g carb. ,
- 4 g pro.