Buona Lisa Pizza Recipe

Name: Buona Lisa Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup thin strips roasted yellow or red peppers; 10 cherry tomatoes, halved; 1/4 cup sliced fresh basil; 3 cloves garlic; 1 minced, 2 sliced; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 pound pizza dough, thawed if frozen; All-purpose flour, for dusting; Cornmeal, for dusting; 6 ounces mozzarella cheese, shredded (about 1 1/2 cups); 3 ounces provolone cheese, shredded (about 3/4 cup); 2 tablespoons pine nuts, toasted; 4 ounces goat cheese, crumbled

Servings: persons

1/2 cup thin strips roasted yellow or red peppers
10 cherry tomatoes, halved
1/4 cup sliced fresh basil
3 cloves garlic; 1 minced, 2 sliced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound pizza dough, thawed if frozen
All-purpose flour, for dusting
Cornmeal, for dusting
6 ounces mozzarella cheese, shredded (about 1 1/2 cups)
3 ounces provolone cheese, shredded (about 3/4 cup)
2 tablespoons pine nuts, toasted
4 ounces goat cheese, crumbled

1
Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 500.
2
Toss the roasted peppers, tomatoes, basil and minced garlic with 1 tablespoon olive oil in a bowl; season with salt and pepper.
3
Cook the sliced garlic in the remaining 1 tablespoon olive oil in a small skillet over medium-high heat until golden, about 1 minute.
4
Cool slightly.
5
Stretch or roll out the pizza dough into a 12-to-14-inch round on a lightly floured surface.
6
Generously dust a pizza peel or another inverted baking sheet with cornmeal and place the dough on top.
7
Drizzle with a little of the garlic oil and season with salt.
8
Top with the mozzarella, provolone and tomato-pepper mixture, then sprinkle with the pine nuts and sliced garlic.
9
Slip the pizza onto the preheated pizza stone or baking sheet and cook until the crust is golden and crisp and the cheese is melted, 10 to 15 minutes.
10
Top with goat cheese before slicing.
11
Photograph by Kang Kim

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup thin strips roasted yellow or red peppers, 10 cherry tomatoes, halved, 1/4 cup sliced fresh basil, 3 cloves garlic; 1 minced, 2 sliced, and more.

Yes, Buona Lisa Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buona Lisa Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions