Dishing Up the Dirt

roasted red pepper and tomato pizza

September 5, 2012

Hi. My name is Andrea and I’m a pizza-a-holic.

If I could only eat one thing three times a day for the rest of my life pizza would be it. No question.

The ironic thing is, we actually eat cold pizza for breakfast more times than I’d like to admit. The only redeeming factor is that our pizza usually has kale on it. And kale for breakfast is always a great way to start the day.

We had leftover roasted red pepper and tomato sauce from our zucchini and corn fritters. It made the perfect base for an amazing pizza. If you have not made this sauce yet, stop what you are doing right this second and whip up a batch. You can thank me later.

For the pizza:
1 ball of pizza dough
1/4 cup of roasted red pepper and tomato sauce
2 cups curly kale, torn into bite size pieces
A handful of crumbled goat cheese
1 tbs extra virgin olive oil
A handful of shredded Parmesan cheese
A sprinkle of crushed walnuts

Preheat oven to 400.
Roll out dough. Smear a thick layer of sauce followed by crumbled goat cheese. Add kale, Parmesan, and a drizzle of olive oil. Cook for about ten to twelve minutes or until cheese is melted and dough is browned. During last minute of baking remove pizza and add walnuts. Return to oven for one more minute. Enjoy!


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One thought on “roasted red pepper and tomato pizza

  1. Rob says:

    I think the links to the roasted red pepper sauce are broken. They go to which is all about electronic cigarettes.

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