This pizza just bursts with fresh garden flavors like warm roasted bell peppers, heirloom tomatoes, minced garlic, and lots of bright basil and parsley. Add a bit of prosciutto and goat cheese for a delicious finish, or choose your favorite additions to make it your own. We’re sure this pizza will rule for summer garden harvests as it lends itself well to many delicious variations.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 20 min
Diet: Vegetarian (omit prosciutto)
Ingredients
1 lb Market Kitchen pizza dough ball
Flour for working dough
3-4 T extra virgin olive oil
2 T garlic, minced
8 oz mozzarella, shredded
2 oz parmesan, shredded
4 oz house chevre
1 each red and yellow bell pepper, roasted, peeled
2 heirloom tomatoes
2 oz prosciutto sliced thinly (optional)
Basil and parsley to garnish plus pinch of cracked pepper
Steps
Blister peppers on grill or under broiler on all sides; place in airtight container until cool to touch. Peel skins and seeds under cold water; cut into thick strips. Toss dough into a large round (stretch gently with floured hands until dough begins to loosen up, tossing to spin evenly to 14” diameter). Lay dough onto floured work surface (lay dough on parchment paper which helps to transfer pizza to oven/off pan or stone if needed). Brush with oil, sprinkle garlic over, then cheese, topping with vegetables and finishing with a bit more mozzarella. Slide into a 400F oven on a pizza stone or directly on parchment paper over an oven rack. Bake until bubbling and golden all over, approximately 12-15 minutes. Carefully remove to work surface and top with prosciutto, cracked pepper, and herbs. Cut into 8 slices and serve immediately.
