PEPPERS ON PIZZA RECIPES

Steps:

• Prepare the pepper mixture: Place peppers, onion, jalapeño, garlic and oil in a mixing bowl. Season well with salt and toss to distribute seasoning, then set aside.
• Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
• Shape the dough: Pat 1 dough ball to a flat disc, lightly dust both sides with flour and stretch by hand to a 10-inch diameter. Alternatively, lightly dust dough with flour and roll out with a pin. Place dough circle on a parchment-lined rimless baking sheet (or use a rimmed baking sheet turned upside down, or a pizza peel).
• Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a 1/2-inch border. Top each with 4 ounces sliced fresh mozzarella. Arrange the pepper mixture over the cheeses and dot each pizza with 2 ounces of sausage meat in very small pieces. Sprinkle with a pinch of marjoram.
• To bake, quickly slip the pizza, still on the parchment, onto the baking stone. Bake for 5 to 7 minutes, until dough is well browned and pepper mixture is slightly charred in spots. Use a large spatula to remove pizza from oven, discard parchment and place on a large cutting board. Garnish with basil leaves and cut into slices.

Steps:

• Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/2 cups flour, 1 tablespoon cornmeal, oil, and salt to yeast mixture; stir well until smooth (dough will be sticky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest for 5 minutes. Roll dough into a 10 x 8-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Cover and let rise 20 minutes or until puffy.
• Preheat oven to 475°.
• Sprinkle dough with 3/4 cup mozzarella and 1/4 cup Parmesan cheese, leaving a 1-inch margin around the edges. Combine bell peppers and remaining ingredients; spoon evenly over cheese. Sprinkle 1/4 cup mozzarella and 1/4 cup Parmesan cheese over the bell pepper mixture. Bake at 475° for 18 minutes or until cheese melts.