Recipe - Roasted Pepper Ricotta And Caper Pizzas

2 lg Red bell peppers; cut into
1/4inch strips
2 lg Yellow bell peppers; cut
into 1/4inch strips
2 tablespoon Balsamic vinegar
4 teaspoon Yellow cornmeal
1 Recipe pizza dough
One half cup Reduced fat ricotta cheese
4 teaspoon Drained capers
Freshly ground black pepper
to taste

Preheat oven to 450 degrees F.

Spread bell peppers in a large shallow baking pan and season with salt.
Roast peppers in middle of oven, stirring once halfway through roasting, 20
to 30 minutes, or until they begin to brown. Remove pan from oven and
sprinkle peppers with vinegar, scraping up brown bits from bottom of pan.
Bell peppers may be roasted 1 day ahead and chilled, covered.

Increase temperature to 500 degrees F.

On a work surface sprinkled with 1 teaspoon cornmeal, roll out 1 piece of
dough into a 12 by 6 inch oval and transfer to a baking sheet. Repeat with
remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking
sheets.

Spread bell peppers evenly on dough ovals, leaving a 1/2inch border around
edge of each pizza. Spoon halfteaspoonfulls of ricotta onto bell peppers
and sprinkle pizzas with capers and pepper.

Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts
are crisp and pale golden.

Yield: 4 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9076

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998