Roasted Peppers Rustica Pizza

· 2 red bell peppers

· 2 yellow bell peppers

· 2 green bell peppers

· 10 oz of "tapenade" (capers and black olives spread)

· 4 oz of pitted black olives

· flat outs, thick flour tortillas, puff pastry or yeast roll dough

 

cheese to garnish

 

 

Directions:

Preheat oven to 350 degrees Fahrenheit

Once washed, place the peppers on an plate and cook them in the oven for 30 minutes (return when half cooked),

Remove the peppers from the oven and let them cool down in a sealed plastic bag for 15 minutes. Remove the skin and seeds and slice.

 

Put the puff pastry sheet onto the dish squeezing the top inside the dish Or roll out dough and bake on pizza rack. Bake in the preheated oven for 25 mn

Or grill flatouts or tortillas.

Spread the "tapenade" on crust. Add the peppers, and capers. Sprinkle with feta or shredded Caciocavallo (available at Cherry Creek Cellars Old Schoolhouse)

 

 Serve cool.

Bon appétit!