Prepare yourself for a bold statement.  Pizza is my favorite food.  Isn’t that quite the declaration?  Bold, but true.  Unfortunately,  it isn’t the healthiest thing in the entire world unless you make Roasted Peppers and Feta Pizza.  This recipe is an oldie but a goody.  It is from the very first cookbook I ever received and I love it every time I make it.  This is from: Cooking Light: Light and Easy Cookbook.  Lord knows I needed that “easy” part when I first started in the kitchen! Who doesn’t love a tasty easy meal??  Hopefully it will be a personal fave for you as well!

1 large sweet red pepper

1 large sweet yellow pepper

1 tsp. margarine

1/2 c sliced onion

1/2 tsp sugar

1 clove garlic, minced

3/4 c pizza sauce

1 (1lb) Italian cheese flavored pizza crust (such as Boboli)

1 (4 oz) package reduced fat feta cheese

[if you like mushrooms I also throw some sliced mushrooms on the pizza]

Cut peppers in half lengthwise; remove and discard seeds and membranes.  Place peppers, skin side up, on a baking sheet and flatten with palm of hand.  Broil 5 and a half inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.  Place in ice water until cool; peel and discard skins.  Coarsley chop peppers, and press between paper towels to remove excess moisture.

Melt margarine in a onstick skillet over medium-high heat; add onion and sugar.  Saute 3 to 4 minutes or until golden, stirring in garlic during last 30 seconds of cooking time.  Spread pizza sauce over pizza crust to within 3/4 inch of edge; top with pepper and onion mixture.  Sprinkle with cheese [and mushrooms if you want.]

Place pizza directly on oven rack.  bake at 450 for 8 minutes or until crust is golden.

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