Super Easy Bell Pepper and Red Onion Pizza on Broccoli Crust
I keep the vegetable version of Open Nature Gluten-Free Broccoli Crust Pizza in my freezer for times when I’m too tired to put much effort into cooking. I find it at Vons, but Albertsons and Safeway markets also carry it. While the product is sold as a pizza, I think of it as a very good gluten-free crust, which I embellish to transform into a satisfying meal with my own imprint. I’ve added many different toppings—things like cooked Italian sausage, quickly sautéed greens, mushrooms—but here is one of my favorites.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large red bell pepper, seeded and cut into 1/2" pieces
- Coarse kosher salt and freshly ground black pepper
- ⅓ large red onion, chopped
- ⅛-¼ teaspoon crushed red pepper
- 1 Open Nature Gluten Free Vegetable Broccoli Crust Pizza
- 1/2 cup (about 1 ounce) freshly grated Parmesan cheese
- Fresh arugula or thinly sliced radicchio (optional)
Instructions
- Position a rack in the middle of the oven and preheat to 425°F.
- Heat the oil in a heavy medium skillet over medium-high heat. Add the bell pepper and sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add the chopped onion and sauté until starting to brown, about 4 minutes. Stir in the crushed red pepper and remove from the heat.
- Unwrap the pizza. Sprinkle the Parmesan cheese over. Place directly on the middle oven rack (no pan) and cook until the crust edges are deep brown, 11-13 minutes. Transfer the pizza to a work surface and let stand 3 minutes. Spoon the pepper-onion mixture over. Top with arugula or radicchio, if desired. Cut into 6 wedges and were right away.