Quick Fix Pizza

Roasted Red Pepper and Arugula Whole-Wheat Pizza Recipe

Roasted Red Pepper and Arugula Whole-Wheat Pizza


3 red bell peppers, roasted and peeled – see  instructions below on how to roast a red pepper, 1 lb whole-wheat pizza dough – you can use regular pizza dough here as well if you don’t like whole-wheat crusts. I used Trader Joe’s whole wheat crust.1 lb fresh mozzarella, thinly sliced – you can also buy the shredded mozzarella and make it easy on yourself. Extra-virgin olive oil, sea salt, black pepper, cornmeal for baking sheets arugula to top pizza


  1. Preheat oven to 450 degrees.  Wash the red peppers and then cut them in half lengthwise.
  2. Cut off the stem with a paring knife and scoop out all the seeds and membranes.  I used a melon baller to scoop out the seeds and membranes.
  3. Place the peppers cut side down on a baking sheet that has been lined with foil.
  4. Roast the peppers in the pre-heated 450 degree oven for about 25 minutes; until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.  Below is what mine looked like after roasting for 25 minutes.
  5.  Let the peppers cool for a minute or two, and then remove them from the baking sheet and place them in a bowl, cover the bowl with foil or a plate, and let cool for about 30 minutes.
  6. When the peppers are cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.
  7. Put the peeled peppers into a blender.
  8. In a blender, puree peppers until smooth. Season to taste with a pinch of salt and pepper.
  9. Pour the sauce into a bowl if you’re not using it right away, and refrigerate until needed.  If you’re using the puree right away, then just keep it in the blender for easy pouring.
  10. Now, lets move onto the pizza.  Preheat oven to 500 degrees.  Slice up your cheese, toss some arugula with a splash of olive oil and set aside.
  11. On a floured work surface, roll the dough into a rectangle shape.  You can also roll the dough out into 2 circles, one large circle or 4 small circles.  It’s really up to you. We chose to make one large rectangular pizza. Easy peasy!
  12. Sprinkle a rimmed baking sheet with cornmeal and shape to fit the pizza dough onto the pan.The corn meal helps to keep the pizza dough from sticking to the pan and also helps to make the pizza crust a bit more crunchy and taste like its from an actual pizzeria.
  13. Brush the edges of the dough with some olive oil.  This helps to crisp up the crust.
  14. Top the dough with the red pepper puree (as you would a tomato sauce) making sure to leave a 1-inch border on the sides. Top the pizza with the mozzarella cheese and drizzle with a bit of olive oil.
  15. Bake until crust is golden brown and cheese is melted and bubbling, about 10 minutes
  16. Top the pizza with the arugula.
  17. Slice it up and serve with your favorite salad or vegetable.NOTE:  The roasted red pepper sauce can be made ahead of time and refrigerated till needed.For the full post, visit Marin Mama Cooks.


Brussels Sprouts and Sausage Pizza Recipe

Brussels Sprouts and Sausage Pizza


1 cup flour + more for rolling6 Tbsp warm water1 tsp yeast¼ tsp salt½ tsp oregano¼ tsp garlic powder½ cup shredded mozzarella6 oz Brussels sprouts, sliced2 Tbsp olive oil¼ tsp salt¼ tsp pepper1 andouille sausage, thinly sliced¼ cup shredded mozzarella1 tsp red pepper flakes + fresh cracked pepper + grated parmesan to serve


  1. Combine flour, warm water, yeast, salt, oregano, and garlic powder. Mix until a shaggy dough forms. Cover with a towel and let sit for about 1 – 1.5 hrs until dough has doubled in size.
  2. Preheat oven to 450 degrees.
  3. On a well floured surface, roll out dough to desired size and thickness {I roll mine out to about 8’’ X 15’’}. Transfer rolled out dough onto a cast iron griddle or a pizza stone. Top with 1/2 cup shredded mozzarella.
  4. Toss sliced brussel sprouts with olive oil, salt, and pepper. Spread brussel sprouts on the pizza – it may seem like a lot but they shrink substantially when roasted. Top this with thinly sliced andouille sausage and then sprinkle 1/4 cup shredded mozzarella on top of everything.
  5. Bake at 450 degrees for 15min until crust is browned, brussel sprouts are slightly charred, and cheese is bubbly. Top with red pepper flakes, fresh cracked pepper, and freshly grated parmesan before serving.

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