3 red, yellow, and/or green bell peppers
1 onion, sliced into thin strips
1 (1 lb) loaf frozen whole wheat bread dough, thawed
1/2 tsp. crushed red pepper
1 cup shredded part skim mozzarella cheese
1 large red or yellow tomato, chopped
1 cup feta cheese
2 Tbsp. snipped fresh basil
Cut peppers in half and remove seeds and membranes. Place cut side down on a baking sheet lined with foil. Lightly coat onion strips with nonstick cooking spray and lay on baking sheet next to peppers. Bake at 425*F for 10 minutes. Remove onions and set aside. Bake peppers for 10 or 15 more minutes or until skin is bubbly and browned. Wrap peppers in the foil and let stand 15 to 20 minutes or until cool enough to handle. Gently pull off the skins, then cut peppers into 1 inch strips.
Meanwhile, lightly coat two 12 inch pizza pans with nonstick cooking spray. Divide bread dough in half. Pat half of the dough into each pizza pan, building up edges slightly. Prick bottom of crust with fork. Do not let rise. Bake in 425* oven about 10 minutes or until lightly browned. Remove from oven and cool on wire racks. Lightly coat each crust with nonstick cooking spray then sprinkle with crushed red peppers. Top with mozzarella cheese, roasted peppers, roasted onions, and tomato pieces. Sprinkle with feta cheese. Bake at 425* about 7 minutes or until cheese is melted and crusts are crisp. Sprinkle with basil to serve.
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