Roasted Pepper and Mozzarella Bread Pizzas
Crisp French-bread halves topped with garlicky tomato sauce, sweet roasted peppers and bubbling mozzarella make a hearty, family-friendly pizza dinner.
15 min
Prep
45 min
Cook
4
Serves
705
Calories
Macros · per serving
32g protein
80g carbs
29g fat
Ingredients
For 4 servings
- 500 g French bread
- 600 g bell pepper
- 300 g mozzarella
- 200 g canned crushed tomato
- 2 clove garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat the conventional oven to 220°C / 425°F with a rack in the middle. Wash and core the peppers, then cut into strips about 1.5 cm wide. Finely mince the garlic. Grate the mozzarella, choosing a low-moisture block labeled suitable for vegetarians.
- 2
On a large rimmed baking tray, toss the peppers with 1 tablespoon olive oil, the salt and black pepper. Spread into a single layer and roast uncovered for 25 minutes, turning after 15 minutes, until tender and lightly browned. Transfer the peppers to a bowl.
- 3
Keep the oven at 220°C / 425°F. Cut the bread in half crosswise, then split each piece horizontally to make four pizza bases. Arrange cut-side up on the same tray, brush the cut surfaces with the remaining 1 tablespoon olive oil and bake for 5 minutes.
- 4
Meanwhile, stir the crushed tomato, garlic and oregano together in a bowl. Remove the toasted bread from the oven and spread the tomato mixture evenly over the cut surfaces. Divide the roasted peppers and mozzarella evenly among the four bases.
- 5
Bake uncovered at 220°C / 425°F for 12–15 minutes, until the cheese is melted and lightly golden and the topping reaches 74°C / 165°F on a food thermometer. Serve one bread pizza per person.
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