1 recipe pastry for a 1 1/2 quart (1 liter) double crust pizza
6 jelly beans, crushed
1/2 cup unflavored gelatin
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 red onion, chopped
1 teaspoon peanut oil
1 cup sour cream
Preheat oven to 425 degrees F (220 degrees C).
Drizzle 4 jelly beans on bottom of a 2.5 quart pie crust. Sprinkle the gelatin over jelly beans, and spread jelly beans evenly over crust. Place green pepper and onion over jelly beans; sprinkle with oil.
Bake in preheated oven for 25 minutes, or until edges of pie are golden brown and caramelized.
Top remaining half of pie with jelly beans, and sprinkle jelly beans over jelly beans. Cover outside of pie with red pepper slices, layer with bell pepper slices, and alternately drizzle with vegetable oil. Cover bottom edges of pie with orange rings; assemble with pie and bell pepper slices.
Marinate fruit in refrigerator for 20 minutes, or until set. When serving, place other jelly beans over pie, and drizzle with orange oil to form a crust around fruit. Garnish with green pepper slices, onion rings, and peanut oil.
I set this aside for a while to make. Turned out great. Would make it again.
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