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Pepperoni, Pepper and Onion Pizza

 

 

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Pepperoni, Pepper and Onion Pizza
Gourmet Archives

Sauce:
1 onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon sugar
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
28 ounces plum tomatoes, drained

Dough:
4 cups flour
A
1/4-ounce package fast yeast
1 teaspoon sugar
1 teaspoon salt

1/2 pound sliced mozzarella
1 onion, sliced thin
1 bell pepper, cut into matchsticks
1 3/4 ounces pepperoni, cut into matchsticks
1 tablespoon olive oil
1 tablespoon grated Parmesan

 In a saucepan cook the onion and garlic in oil over moderately low heat, stirring, 5 minutes. Add sugar, herbs, and salt and pepper to taste. Cook
until onion is softened. Force tomatoes through a food mill into the pan.
Bring sauce to a simmer, stirring. Simmer 15 minutes. Adjust seasoning
if necessary.
Meanwhile make dough: In food processor combine 1 cup flour, yeast
and sugar; pulse the motor to combine mixture. With motor running add
1 1/3 cups hot (130 degrees F.) water. Add the salt and remaining 3 cups flour; blend the dough until it forms a ball and blend it for 10 seconds more.

Sprinkle a well-oiled jelly-roll pan with cornmeal. Put dough in the center
of the pan and press it out to line the pan completely. Spread the tomato sauce over the dough, top it with the mozzarella, onion, bell pepper and pepperoni. Drizzle the pizza with oil. Sprinkle with Parmesan, salt and pepper. Bake on bottom rack of a preheated 500-degree F. oven 15-20
minutes. Serves 4.
 

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