PREP: 45 MINUTES
COOK: 25 MINUTES
SERVINGS: 4 SERVINGS
- 1 15 oz can petite diced tomato, drained
- 1 6 oz can tomato paste
- 1-2 cloves garlic, finely minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1/ 4 red onion, cut into thin strips
- 4 oz mushrooms, sliced
- 3 oz pepperoni
- 8 oz mozzarella, grated
- 1/ 2 teaspoon crushed red pepper (optional)
On a lightly floured surface, roll or press dough into a large circle. Brush pan with olive oil and place dough in pan, pressing dough up the sides of the pan. Prick the surface of the crust with a fork. Cover and let rise for 30-45 minutes.
Preheat oven to 450°F.(235°C) Bake crust for 4-5 minutes, until just beginning to brown on the edges. Combine sauce ingredients in a medium bowl, stirring well. Season to taste with salt and pepper. Brush crust with olive oil. Spread sauce on crust. Sprinkle ½ of cheese on sauce. Top with peppers, onion, mushroom and pepperoni. Sprinkle on remaining cheese and crushed red pepper. Bake for 12-17 minutes, until crust is golden and cheese is bubbly and browned.
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