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Here’s a simple pizza recipe for folks who choose cheese, but skip the sauce. This pizza is mostly blanco, but roasted red peppers and plum tomatoes, green onions and sliced olives provide pops of color and flavor to every zesty, Ranchy bite.
shredded Parmesan cheese
4 ounces
prepared pizza crust
1 (12-inch)
plum tomatoes, thinly sliced
3
½ cup
roasted red pepper strips, rinsed and drained
½ cup
sliced ripe olives, drained
1 can (2¼ ounce)
green onions, white and green parts, chopped
3
shredded mozzarella and cheddar cheese blend
1 cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat oven to 450°F.
Evenly sprinkle Parmesan cheese on the pizza crust, then cover with a single layer of the tomato slices.
Drizzle the dressing over the tomatoes.
Arrange peppers, olives, and onions on top of the pizza then sprinkle with the remaining cheese. Bake about 15 minutes or until cheese is melted and bubbly.
