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Three-Pepper Pizza




Source of Recipe


Williams-Sonoma Kitchen


List of Ingredients




Dough for one 12-inch pizza (
Cornmeal for dusting
1 to 2 Tbs. Olivier vegetable drizzle
6 plum tomatoes, peeled, seeded and
diced, or 1/4 cup tomato sauce
1/3 lb. mozzarella cheese, thinly sliced
Salt and freshly ground pepper, to taste
1/2 yellow bell pepper, cut into 1/4-inch-thick
slices
1/2 orange bell pepper, cut into 1/4-inch-thick
slices
1/2 red bell pepper, cut into 1/4-inch-thick
slices
1/4 lb. Italian sausage, cut into 1/4-inch-thick
slices
1 Tbs. chopped fresh oregano


Recipe



Place a cast-iron pizza pan in an oven and preheat to 450�F.

Roll out the dough into a 12-inch round. Lightly dust a baker�s peel with cornmeal and lay the dough on top. Lightly brush the dough with the vegetable drizzle and spread the tomatoes evenly on top, leaving a 1⁄2-inch border. Lay the cheese slices evenly over the tomatoes. Season with salt and pepper. Scatter the bell peppers and sausage evenly over the cheese. Sprinkle with half of the oregano and season with salt and pepper.

Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven and sprinkle the pizza with the remaining oregano. Let cool for 5 minutes before serving. Serves 2.