Pizza with Sweet Peppers and Mozzarella

By Lv2Cook

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (105º to 115º)
• 1 1/4 cups all-purpose flour divided
• 2 tablespoons cornmeal divided
• 1 teaspoon olive oil
• 1 teaspoon salt
• Cooking spray
• 1 cup (4 ounces) shredded part-skim Mozzarella cheese divided
• 1/2 cup (2 ounces) finely grated fresh Parmesan cheese divided
• 2 red bell peppers roasted, peeled, and cut into strips
• 2 orange bell peppers roasted, peeled, and cut into strips
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh oregano
• 2 teaspoons olive oil
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves minced

Details

Servings 1

Preparation

Step 1

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 (85º), 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 × 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 475º.

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 475º for 18 minutes or until cheese melts.