Red Pepper and Goat Cheese Pizzette2014-09-29
- Yield : 22 to 24 Pizzettes
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
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- 1 pound store-bought pizza dough
- Olive oil, for brushing dough
- 1/2 cup finely chopped, drained jarred roasted red or yellow peppers
- 3 tablespoons pine nuts
- 3 ounces goat cheese
Heat the oven to 425 degrees and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
Transfer rounds to a greased baking sheet. Evenly scatter peppers, pine nuts, and goat cheese between pizzas.
Bake until cheese is melted and underside is brown, about 12 to 15 minutes.