Yield: 6 servings
|1 cup||EACH of red,yellow and green peppers,cut into 1/2\" pieces|
|2 tablespoons||Garlic olive oil,plus more as needed|
|\N \N||Pizza dough with oregano|
|\N \N||Oil and cornmeal for pan|
|1 cup||Mozzarella cheese,grated|
|¾ cup||Pizza sauce with oregano|
|⅓ cup||Black olives,sliced|
|½ cup||Parmesan cheese,freshly grated|
In a medium saucepan over low heat,slowly cook peppers in the oil until half done,about 10 minutes.Drain peppers on paper towels and reserve the oil. In a bowl,lightly toss the sliced mushrooms with 1 tsp. of oil until coated.Set aside. Preheat oven to 425 degrees.Roll out the prepared pizza dough on a floured surface.Lightly grease the pizza pan with a little oil and sprinkle with cornmeal.Place the dough in the pizza pan and trim edges.Bake for 10 minutes.Remove from oven and lightly brush the crust with a little more oil.(This helps stop topping from leaking and causing a soggy crust.)Sprinkle with half of the mozzarella and all the sauce.Top with peppers,mushrooms and olives.Sprinkle with remaining mozzarella and top with freshly grated Parmesan.Bake on oven's bottom rack for 20 minutes.
Variation: This is the most "Italian" of the pizzas I've done so you might want to add 1 or 2 Italian sausages (this flavored with fennel), which have been sauteed,drained on paper towels and crumbled(you should have ½ cup to 1 cup).Strew over pizza along with the peppers.