We've been enjoying the first sweet red bell peppers out of our garden lately. Tonight I roasted three of them on the grill and made this pizza. Grilling is an easy way to roast lots of peppers at once, so if you want to freeze some for later or puree some for romesco sauce (super highly recommended), it's a good way to go. Be sure to use thick walled bell peppers, not the thinner walled frying peppers, which are much harder to peel.
1 14-inch pizza crust
3 oz shredded mozzarella
3 fire roasted red peppers, sliced into strips
2 Tbsp chopped fresh sage leaves
3 oz crumbled goat cheese
Salt and pepper to taste
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the mozzarella over the pizza crust, then top with the peppers. Sprinkle with sage, then add goat cheese. Add a sprinkling of salt and pepper to taste.
Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.