1 batch pizza dough (recipe at bottom of page)
2 large red bell peppers, sliced
1 onion, sliced
1/3 cup water
1 1/2 tsp. olive oil
1/2 tsp. dried oregano
pinch of crushed red pepper flakes
1 can (14 oz) chopped tomatoes
2 oz. turkey pepperoni
2 tbsp. parmesan cheese
2 oz. part skim milk mozzarella cheese
In a large skillet, combine pepper and onion slices, water, oil, oregano, and crushed red pepper flakes. Cover and cook over medium heat, stirring occasionally, until vegetables are softened, 10 – 12 minutes. Add tomatoes and their juice, season with salt to taste. Cook, uncovered, stirring occasionally until most of the liquid has evaporated and onions and peppers are tender, about 15 minutes. Let cool.
Dust a baking sheet with flour. Flatten one ball (half of recipe) on a lightly floured surface. Handling it gently and turning frequently, pat or stretch dough into a 10 inch circle. Working quickly, spoon half of the pepper mixture over dough. Arrange half the pepperoni and half of the cheeses over top. Place on lowest rack in oven and bake for 6 to 7 minutes or until crust is golden brown and crisp. Transfer to a cutting board. Repeat for other pizza. Slice each pizza into 6 wedges. Each serving equals 2 wedges.
1 1/3 cups warm water
1 package yeast
3 cups all purpose flour plus more for kneading
1 tsp. salt
1 tsp. olive oil
In a large bowl, combine water and yeast until dissolved. In another bowl, combine flour and salt; gradually add to the yeast mixture, stirring with a wooden spoon until soft dough forums. Turn dough out onto a lightly floured surface. With floured hands, knead until dough is smooth and elastic, adding a small amouth of flour if necessary, about 10 minutes. You may also use a food processor to prepare dough, according to manufacturers directions.
Lightly oil a large bowl with the olive oil, and add dough. Turn several times to coat with oil. Cover with plastic wrap and let rise in a warm draft free place until doubled, about 1 1/2 hours. Punch dough down. Cut dough in half and shape each into a ball. Place balls several inches apart on a lightly floured surface. Cover with plastic wrap and let rise again till doubled, about an hour. Prepare other pizza ingredients during the last rising, so everything will be ready at the same time.
Recipe taken from an old Eating Well magazine. This magazine is no longer in publication.