Ingredients1 h servings
- 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.
ReviewsRead all reviews 3
This was a delicious appetizer before a grilled summer dinner. I patted the dough into a tart pan rather than rolling the dough to fit a pizza pan. The recipe earned a big thumbs up from ever...
I added sliced grilled chicken and used only 2 peppers to make it more like a pizza or open quesadilla. It was delicious. the peppers came out great.