Shaunda Wenger

Nibley, UT

Your Mama's Favorite

ROASTED RED BELL PEPPER PIZZA



Yields 8 slices



1 Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the rim of the crust

1 cup Roasted Red Bell Pepper Sauce (recipe follows)

1 cup Monterey Jack Cheese, shredded

1 cup Mozzarella Cheese, shredded

1/4 pound deli-style cooked chicken breast, sliced 1/4 inch thick

1 14 ounce can of artichokes, drained & chopped

1/3 cup sliced black olives, drained

Crushed red pepper flakes

1/4 cup Parmesan Cheese, shredded

Roasted Red Bell Pepper Sauce:

2 medium red bell peppers, quartered, seeds removed

2 Roma tomatoes, quartered, seeds removed

1 whole head garlic, with top sliced off, exposing cloves

1/4 cup olive oil

6 ounces Cream Cheese

2 teaspoons mayonnaise

2 teaspoons rice vinegar

1 teaspoon lemon juice

1 teaspoon dried cilantro

1 teaspoon salt



Preheat oven to 400 F. To prepare Roasted Red Bell Pepper Sauce: Place bell peppers, Roma tomatoes and whole garlic head in a baking pan. Drizzle with the olive oil, cover with aluminum foil and bake for 40 minutes. Remove from the oven and cool. Rem

ove the peel from the peppers and tomatoes, remove the cloves from the garlic head; place roasted vegetables in a food processor or blender add the remaining sauce ingredients. Process the sauce until smooth. Refrigerate the sauce until needed.



Preheat oven to 450 F.

To prepare pizza: Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the rim of the crust with olive oil. Spread 1 cup of

Roasted Red Bell Pepper Sauce over the crust, refrigerate or freeze remainder of the sauce for another pizza.



Sprinkle Monterey Jack and Mozzarella Cheeses and over the sauce, dice the chicken into cubes and arrange over the cheese, top with artichokes, black olives, red pepper flakes to taste, ending with Parmesan Cheese.



Reduce oven temperature to 425 F. Keeping pizza on the pan, bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.



Cool before slicing.