Roasted Red Pepper Sauce Pizza

Homemade pizzas deserve a gold medal.

They deserve a gold medal in “The Easiest and Fastest and Most Fool Proof Dinner Ever”. Homemade pizzas beats pasta, it beats a grilled cheese, it even beats casseroles. This is the dinner you need when you sat in traffic for an extra 30 minutes because they decided 5pm was the perfect time to start road construction, when it’s pouring rain but you had to make an extra stop for diapers on the way home, or when you’re just too tired to slice and dice ingredients but you want something home cooked.

I always keep a few refrigerated thin crust pizza dough containers on hand, because I know that feeling of just being too exhausted at the end of a long work day. Trust me, I get you. I don’t blog full time, even though I wish I did, so I understand those feelings of walking in the door and the thought of cooking dinner feels like someone just thrust you onto an episode of Chopped. So to have these types of “saves the day” recipes are everything. Ready in under 30 minutes, you’re going to feel so good about making this and not ordering take out. Honestly, this is going to be faster than take out. So if you’re starving, tired, and ready to eat now this recipe is for you.

Roasted red pepper sauce is a savory sauce the blends well with the large pools of cool ricotta cheese.

-1 refrigerated thin crust pizza dough
-1 7oz jar roasted red peppers, drained
-1 garlic clove
-1/2 tablespoon extra virgin olive oil
-1/4 teaspoon salt
-2 and 1/2 cups shredded Mozzarella cheese
-1/2 cup ricotta cheese
-1/2 tablespoon Parmesan cheese
-5 basil leaves, chopped
-extra virgin olive oil, garlic powder, and salt for crust

1. Preheat oven to 425. Lightly spray a large baking sheet with cooking spray, unroll the refrigerated thin crust pizza dough onto the baking sheet and spread the dough until it covers the sheet. If the dough splits and gets any holes just knead the dough a bit to close the hole. Bake for 8-10 minutes then remove from oven,

2. In a food processor or blender, blend the roasted red peppers, garlic clove, salt and 1/2 tablespoon of oil.

3. After the pizza dough has pre-baked, cover it with the Mozzarella cheese, leaving a small border for the crust. If you feel it needs more cheese depending on how large your pizza dough is, by all means add more cheese!. After the crust is covered with the Mozzarella, spoon over top in small dollops the ricotta cheese, then sprinkle over top the Parmesan cheese, then drizzle the roasted red pepper sauce, and lastly sprinkle the chopped basil over the whole pizza. With a basting brush (or you can use a paper towel as a brush) coat the crust with some extra virgin olive oil and very lightly sprinkle with garlic powder and a little salt. Bake at 425 for 10-12 minutes until the crust is crispy and the cheese is browned and bubbly.


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