Mediterranean pizza with roasted peppers
- 50 minutes
- 30 minutes
- 4 serving amount
2 balls of store-bought pizza (or homemade)
1 red pepper
30g crumbled feta cheese
6-8 Kalamata olives
1 bunch of basil
1 clove of garlic
4-5 sun-dried tomatoes
100 g of mozzarella
2 tbsp or 30 ml of pine nuts
1.Make the roasted peppers: preheat the oven to broil mode and place the whole pepper on a baking sheet. Cook until the skin of the pepper blackens, about 10 to 15 minutes, turning it every 5 minutes so that each side is well charred. Remove from the oven and cover with a sheet of aluminum foil. Leave to rest for a few minutes. Remove the skin from the peppers to keep only the flesh and then cut into pieces.
2.Toast the pine nuts: In a skillet over medium heat, add the pine nuts.
3.Make the sun-dried tomato pesto: In a food processor, blender or using a hand mixer, make a sauce with the sun-dried tomatoes, garlic, pine nuts and a few basil leaves.
4.Assemble and Bake: Preheat oven to 500°F. Roll pizza dough into two large pizzas. Garnish with the sun-dried tomato pesto. Add mozzarella cheese, roasted peppers, and Kalamata olives. Cook in the oven for 10-12 minutes. Once cooked, add the crumbled feta cheese and a few basil leaves.
VÔG - Organic pepper
VÔG Organic Bell Pepper available in red, orange, yellow and green colors. All cultivated in Quebec, Canada 9 months per year in greenhouses from February until October. VÔG Organic Bell Peppers are of exceptional quality. They are cultivated in line with the highest North American organic farming standards and meticulously harvested, so their guaranteed freshness and sweet taste are sure to surpass your customers' expectations. Availability: 9 months Shelf life: 15 days Product Sheet
- 11 lbs / 24 Bell Peppers per box / 80 boxes per palet
- 25 lbs / 54 Bell Peppers per box / 35 boxes per palet
- Shrink 12 / 12 Bell Peppers per box / 80 boxes per palet
- Shrink 12 x 2 / 12x2 Bell Peppers per box / 80 boxes per palet
- Shrink 8 x 3 / 8x3 Bell Peppers per box / 80 boxes per palet