- 1/4 cup [60 mL] olive oil
- 1 Vidalia onion, thinly sliced
- 1/3 sweet green pepper, membranes removed and seeded, finely chopped
- 1/3 sweet red pepper, membranes removed and seeded, finely chopped
- 1/3 sweet yellow pepper, membranes removed and seeded, finely chopped
- 1/3 sweet orange pepper, membranes removed and seeded, finely chopped
- 1 large clove garlic, finely chopped
- 1 [12-inch / 30-cm] pizza shell
- 1 tablespoon [15 mL] freshly chopped rosemary
- 1 tablespoon [15 mL] freshly chopped oregano
- 1 tablespoon [15 mL] freshly chopped thyme
- 1/2 cup [125 mL] tomato sauce
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- Preheat oven to 400°F [200°C].
- Heat olive oil into a large heavy frypan over medium-low heat.
- Brown together Vidalia onion slices and chopped sweet green, red, yellow and orange sweet peppers along with chopped garlic until onion is golden, for approximately 5 minutes.
- Transfer pizza shell onto a pizza baking sheet; brush dough with olive oil from the frypan.
- Sprinkle dough with freshly chopped rosemary, oregano and thyme.
- Evenly spoon tomato sauce all over the herbs.
- Nicely arrange Vidalia onion slices and chopped peppers on top of tomato sauce.
- Bake into preheated oven for approximately 10 to 12 minutes, until really hot and crisp.
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