Pepper & tomato pizzas

Pepper & tomato pizzas

Total: 40 Min. | Active: 20 Min.
Nutritional value / people: 583 kcal
, Fat: 28 g
, Carbohydrate: 68 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500 g pizza dough
200 g crème fraîche
½ tsp salt
a little pepper
2 yellow peppers
250 g cherry tomatoes
½ bunch basil
2 tbsp olive oil
½ tsp salt
a little pepper
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How it's done

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Cut the pizza dough into eight pieces. On a lightly floured surface, roll into ovals approx. 5 mm thick. Place the pieces of dough on the back of two baking trays lined with baking paper. Lightly dust the edges of the dough with flour. Season the crème fraîche and spread on top of the dough.

Cut the pepper into strips approx. 5 mm wide, halve the tomatoes, tear the basil, mix with the oil, season, spread on top of the pizza bases.


for approx. 20 mins. in an oven preheated to 180 °C (fan).

Allow to cool a little before serving.

Good to know
Tip: Replace the basil with coriander.


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