Author: Charles and Michele Scicolone Ingredients 4 ea red bell pepper, thinly sliced 2 ea onion, medium-sized, thinly sliced 2 tbsp olive oil 1 tsp dried oregano leaves 1 pinch hot red pepper flakes 3 fl oz water 2 cup canned tomatoes, chopped, with their juice 1 tsp salt to taste 1 ea note: use pizza dough recipe I gave previously 1/4 lb pepperoni, thinly-sliced 2 tbsp Pecorino cheese, or Parmigiano-Reggiano Preparation Steps Estimated Time: 45min 1 In a large skillet, combine the bell peppers, onions, oil, oregano, red pepper flakes, and water. Cover and cook, stirring occasionally, until the vegetables are crisp tender, about 15 minutes. If the vegetables begin to stick, add a little more water. Add the tomatoes and cook until most of the liquid has evaporated and the peppers and onions are tender. Add salt to taste. Let cool. 2 Preheat the oven to 500 degrees F (260 degrees C). Place a baking stone or pizza stone on the oven rack before turning the oven on. With your hands, flatten 1 ball of the dough out on a lightly floured surface. Handling it gently and turning it frequently, pat it into a 12-inch circle. Dust a pizza peel or baking sheet with more flour. Arrange the dough on the peel, reshaping the dough as needed. Shake the peel once or twice to be sure that the dough is not sticking. If it is, lift it carefully and dust the bottom with more flour. 3 Working quickly, spoon half the pepper mixture over the dough. Arrange half the pepperoni on top and sprinkle with half of the cheese. 4 Place the front edge of the peel on the edge of the baking stone, jerk it gently to get the pizza moving, then slide the pizza onto the stone. 5 Bake 6 to 7 minutes, or until the pizza crust is golden brown and crisp. Slide the peel under the pizza and transfer it to a cutting board. Cut the pizza into slices. Repeat with the remaining dough and ingredients.
