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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Pizza Olympia"  source: Cooking Light magazine August 2005

    yields 4 servings (serving size: 1/2 pizza)time 25 minutes difficultyeasy

    Bottled roasted red bell peppers taste delicious. They are often less expensive than fresh peppers, and they help to slash prep time. The feta cheese will not melt, so use the crust's golden color as an indicator of doneness.

      RECIPE INGREDIENTS

    1 (10-ounce) focaccia, cut in half horizontally
    1 tablespoon minced fresh garlic
    2 tablespoons tomato paste
    2 teaspoons dried oregano
    1 (7-ounce) bottle roasted red bell peppers, drained and chopped
    1/2 cup chopped red onion
    1 tablespoon drained capers
    1 cup (4 ounces) crumbled feta cheese

      RECIPE METHOD

    Preheat oven to 450°.

    Place focaccia halves, cut sides up, on a baking sheet. Combine minced garlic, tomato paste, and dried oregano in a small bowl; spread evenly over focaccia halves. Top evenly with roasted peppers, onion, and capers; sprinkle with feta cheese. Bake at 450° for 12 minutes or until focaccia is golden. Cut each pizza in half.

      NUTRITION PER SERVING
    CALORIES 301(25% from fat); FAT 8.4g (sat 4.5g,mono 2.7g,poly 0.5g); PROTEIN 11.4g; CHOLESTEROL 25mg; CALCIUM 160mg; SODIUM 648mg; FIBER 2.6g; IRON 3.2mg; CARBOHYDRATE 45.6g

    James McNair


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