eats: Roasted Red Pepper Sun-Dried Tomato Pita Pizzas

Roasted Red Pepper Sun-Dried Tomato Pita Pizzas |@mamamissblog #pizza #vegetarian

So, I finally have to share these A.M.A.Z.I.N.G. Roasted Red Pepper Sun-Dried Tomato Pita Pizzas…soooooo incredibly yummy…they are PERFECTION in pizza form!

They are so yummy that I’ve made them every week for the past 3 weeks…hehe!…I’m a creature of habit, if it works, why fix it? ;

Roasted Red Pepper Sun-Dried Tomato Pita Pizzas |@mamamissblog #pizza #vegetarian

Roasted Red Pepper & Sun-Dried Tomato Pita Pizzas

Yield: Yields: 6 pita pizzas

Using an extraordinary sauce base these Roasted Red Pepper Sun-Dried Tomato Pita Pizzas are a tangy and delicious alternative to a traditional pizza.


1 – 12 oz. jar of roasted red peppers (I’ve used both the regular & the marinated in olive oil & garlic – they are both good – be adventurous!)
1 – 8.5 oz. jar of sun-dried julienne cut tomatoes with herbs in oil (you will only need a third of the jar for one recipe. Refrigerate the remainder of the jar for the next time you make the pita pizzas, or add it to an egg sandwich…mmmm sun-dried tomato egg sandwich…I know what I’m having for breakfast tomorrow :) sorry, got side-tracked!
1 – 8 oz. block of Monterey jack cheese
6 pocket-less pitas (I use Kontos brand)
dried oregano
kosher salt


  1. Preheat oven to 450° F.
  2. Drain the red peppers. Remove a half of one pepper (about a 1/2 cup) and cut in small strips to garnish pizzas with; Set aside.
  3. Combine in a small food processor the remainder of the red peppers, 10 sun-dried tomatoes, and 1 T of oil from the jar of sun-dried tomatoes.
  4. Puree in food processor until smooth and the consistency of tomato paste.
  5. Grate block of Monterey jack cheese.
  6. Spread 1/6 of the pepper/tomato sauce on each pita pizza.
  7. Sprinkle 1/6 of the Monterey jack cheese on each pita pizza.
  8. After the sauce & cheese, top each pita pizza with the dried oregano, sliced red peppers (the ones you set-aside earlier), and a sprinkle of kosher salt.
  9. Place on baking sheet and bake for approximately 6 minutes or until cheese is melted.


Adapted from A Couple Cooks.

Please, Please, Please I beg of you (in a desperate voice she says) (yes, I did just talk in the third person -hahaha…it’s late, 1 am to be exact…& my cheesiness tends increase after a certain point ;) to try these…the red pepper & sun-dried tomato paste are the perfect marriage.  They provide the most magnificent “tang” to offset the cheese & pita.  Go ahead – I dare ya to try these Roasted Red Pepper Sun-Dried Tomato Pita Pizzas – you can thank me later ;)

Roasted Red Pepper Sun-Dried Tomato Pita Pizzas |@mamamissblog #pizza #vegetarian

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  1. Yum, I really need to try these!

  2. It looks sooooooooooo delicious!
    I love your combination of dried-tomato and roasted-red-pepper
    It would be a great and easy-to-make dinner

  3. That looks so delicious and so easy to make as well. I think I might get the kids to make this for our Sunday supper one night!

    My weekly Say G’Day Party has just started! Please pop on over if you have a minute-I’d be thrilled if you could join in and share this great post.

    Best wishes,
    Natasha in Oz

    • Thanks Natasha for your sweet words! It is super easy & super yummy too – you won’t regret it ;) I just ventured over to you & linked it up with your Say G’Day Party & also linked up with the Pinterest master list as well (GREAT idea btw!)
      Thanks for finding me!!!
      ♥ Melissa @ mamamiss ♥

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