Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This is a pizza that I randomly whipped up one night. It uses ajvar, a spicy Macedonian red pepper and eggplant spread that can be found in some grocery stores. The searing of the fresh tomatoes makes them easier to peel and prevents a watery pizza. I recommend using the wheat bran thick-crust pizza dough that I have also submitted, but whatever dough you usually use is fine.

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Recipe Summary

prep:
15 mins
cook:
26 mins
total:
41 mins
Servings:
4
Yield:
1 12-inch pizza
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet with oil.

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  • Stretch pizza dough onto the prepared baking sheet. Spread evenly with ajvar. Sprinkle mozzarella cheese, hot pepper slices, basil, and oregano on top.

  • Heat a nonstick skillet over medium-high heat. Add tomato slices and cook until lightly browned, stirring occasionally to prevent sticking, about 3 minutes per side. Remove the tomato skins. Arrange the tomatoes on the pizza and sprinkle with salt.

  • Bake in the preheated oven until the mozzarella cheese is fully melted and bubbly, about 20 minutes. Allow to cool for a few minutes before slicing.

Nutrition Facts

381 calories; protein 16g; carbohydrates 53.6g; fat 11.2g; cholesterol 18.1mg; sodium 1009.9mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0