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2010-10-13Two-Pepper Pizza: Pizza Crust, Green Pepper, Sweet Yellow Pepper, Onion, Mushrooms, Olive Oil, Oregano, Ricotta, Ranch Salad Dressing Mix, Roma Tomato, Parmesan
Two-Pepper Pizza featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Two-Pepper Pizza

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  • 12 in Pizza Crust, pre-baked
  • 1 small Green Pepper, thinly sliced
  • 1 small Sweet Yellow Pepper, thinly sliced
  • 1 small Onion, thinly sliced
  • 2 cups Mushrooms, optional
  • 2 tsp Olive Oil
  • 1/2 tsp Oregano, dried
  • 1 cup Sorrento® Ricotta
  • 1 oz. Ranch Salad Dressing Mix
  • 2 Roma Tomato, thinly sliced
  • 1/4 cup Parmesan, shredded


Preheat oven to 450°F. In a skillet, cook peppers, onion and mushrooms (if desired) in hot oil over medium-high heat until lightly browned; stir in oregano. Set aside. Combine ricotta cheese and salad dressing seasoning; blend well. Spread cheese mixture over pizza crust to within 1/2 inch of edge. Arrange pepper mixture and tomatoes over cheese. Sprinkle with Parmesan cheese. Bake for 15-20 minutes or until cheese is melted and bubbly.

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