ROASTED PEPPER PIZZA

FOR THE DOUGH:
2/3 cup water
4 teaspoons olive oil or cooking oil
2 cups bread flour
1/2 teaspoon salt
1 teaspoon active dry yeast
FOR THE TOPPING:
3 medium Red, Green, And/or Yellow Sweet Peppers roasted, peeled, and thinly sliced
1 cup Shredded Smoked or Regular Mozzarella Cheese (4 ounces)
1 tablespoon fresh oregano leaves (optional)
Freshly ground pepper (optional)

TO PREPARE THE DOUGH:
Add water, oil, flour, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf.

Select dough cycle.

TO PREPARE THE PEPPERS:
Meanwhile, remove seeds and membrane from peppers. Quarter peppers. Place, skin side up, on a foil-lined cookie sheet. Bake in a 425 degree F oven for 20 minutes. Remove from oven. Wrap in the foil; let stand 30 minutes. Peel off skin. Thinly slice peppers.

TO SHAPE AND BAKE THE PIZZAS:
When dough cycle is complete, remove dough from machine. Divide dough in half. Roll each half on a lightly floured surface into a 7-inch round. Place rounds on a greased cookie sheet. Do not let dough rise.

Bake in a 425 degree F oven about 10 minutes or until browned.

Sprinkle rounds with about 3/4 cup of the cheese. Top with peppers; sprinkle with remaining cheese.

Bake about 10 minutes more or until bubbly. Sprinkle with oregano leaves and freshly ground pepper, if desired. Cut into wedges to serve.

MAKE-AHEAD TIP:
Roast, cool, and peel peppers. Cover and store in refrigerator up to 24 hours before using.

"Use red, green, and yellow sweet peppers for a tri-colorful appetizer."

Source: Better Homes & Gardens