Red Pepper Pizza

I should really call this Red Pepper Sauce Pizza, because that more accurately describes the yumness. Like most Brooklyners, Ryan and I are huge fans of pizza, but were looking for a new spin- and this recipe, from Vegetarian Times, hit the spot. No tomato sauce- crazy concept- but a red pepper coulis instead! It was a whole new pizza world.

Crust:
We use Fresh Direct's- but I'd imagine Boboli works too. I also can find some other brands in the freezer section- look next to the frozen rolls and bread. Haven't tried making my own yet, but that is coming soon.

Topping:

2 large red bell peppers
1 small onion
3 cloves garlic
black pepper
fresh or dried oregano
mozzarella
2 small yellow zucchini
2 ripe tomatoes
capers
salt & pepper

In a food processor, zap one and a half of the red peppers, the onion and garlic until smooth. Strain over a bowl and discard the juice.

Preheat oven to 500 degrees. Grease two baking sheets and roll out dough. Top with the red pepper coulis mixture, and then pieces of pepper, zucchini, tomato, mozzarella, oregano, and capers. Ryan put Capicolla on his as well for the meat lovers out there.

Bake about 10 minutes.