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Red Pepper and Goat Cheese Pizza

Makes 4 servings

Here’s a fast and tasty treat that makes a great change from the standard pepperoni pizza. Served warm or cold, it’s terrific for lunch or a light supper — or even breakfast!

Ingredients

1  12-inch (30 cm) round flatbread or enough pizza dough for a 12-inch (30 cm) pizza 1 
1 tbsp olive oil 15 mL
1 cup shredded mozzarella cheese 250 mL
1/4 cup soft crumbled goat cheese 50 mL
1  large red bell pepper, thinly sliced 1 
1  large tomato, sliced 1 
1/4 cup sliced black olives 50 mL
1/4 cup sweet Vidalia onion, sliced (optional) 50 mL
1 tsp dried basil (or 2 tbsp/25 mL chopped fresh basil) 5 mL
  • Preheat oven to 400°F (200°C) if using flatbread or 450°F (230°C) if using pizza dough
  • Pizza pan or baking sheet

Instructions

Step 1
Place flatbread on baking sheet. Alternatively, if using pizza dough, spread out dough on lightly greased pizza pan to make a 12-inch (30 cm) circle.

Step 2
Brush olive oil on top of flatbread or pizza dough. Sprinkle with mozzarella cheese. Top with goat cheese, red pepper, tomato, black olives, onion, if using, and basil.

Step 3
Bake pizza in bottom half of preheated oven for 10 to 15 minutes or until crust is golden and filling is bubbly.

Tips

Using a baking stone is a great way to give your pizza a crusty finish. Preheat the stone for about 45 minutes before cooking the pizza. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 382
26%
Fat / Lipides 17.0 g
Saturated / saturés 6.8 g
+ Trans / trans 0.3 g
Cholesterol / Cholestérol 29 mg
20%
Sodium / Sodium 489 mg
14%
Carbohydrates / Glucides 43.3 g
24%
Fiber / Fibres 6.0 g
Sugars / Sucres 7.8 g
Protein Protéines 14.6 g
24%
Vitamin A / Vitamine A
122%
Vitamin C / Vitamine C
27%
Calcium / Calcium
29%
Iron / Fer
DIETITIAN’S MESSAGE
Pizza typically contains a significant amount of fat. To reduce your fat intake, try your next pizza with more vegetable toppings — and fewer high-fat toppings such as pepperoni, sausage, bacon and olives. 
Contributor
Lynn Roblin, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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