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Pepperoni and Red Pepper Pizza




Source of Recipe


Recipe courtesy Family Circle Magazine


List of Ingredients




Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1/2 cup no-salt-added tomato sauce
1 clove garlic, minced
1/4 teaspoon dried Italian herb seasoning

Herbed Ricotta:
1 1/4 cups ricotta cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt

Pepperoni and Red Pepper Topping:
32 mini presliced pieces pepperoni
16 thin strips bottled roasted red peppers
2 cups shredded mozzarella cheese (8 ounces)



Recipe



Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.

Combine ricotta, parsley, basil and salt in small bowl. Spread over crust. Cover with the topping. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.