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"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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Ingredients41 m servings 381 cals
Original recipe yields 4 servings (1 12-inch pizza)
- Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet with oil.
- 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.
Per Serving: 381 calories; 11.2 g fat; 53.6 g carbohydrates; 16 g protein; 18 mg cholesterol; 1010 mg sodium. Full nutrition