Pizza with Sweet Peppers and Mozzarella

Ingredients

• 2 tablespoons cornmeal divided
• 0.5 teaspoon pepper red crushed
• 2.3 teaspoons yeast dry
• 1.8 cups flour all-purpose divided
• 1 tablespoon parsley fresh minced
• 4  garlic cloves minced
• 1 teaspoon olive oil 
• 2 teaspoons olive oil 
• 2  orange bell peppers peeled cut into strips
• 2 teaspoons oregano fresh minced
• 2 ounces parmesan cheese fresh divided finely grated
• 4 ounces part-skim mozzarella cheese shredded divided
• 2  bell peppers red peeled cut into strips
• 1 teaspoon salt 
• 0.8 cup warm water 105° to 115°

Equipment

• bowl
• baking sheet
• oven
• knife
• measuring cup

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 1 1/2 cups flour, 1 tablespoon cornmeal, oil, and salt to yeast mixture; stir well until smooth (dough will be sticky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest for 5 minutes.
4. Roll dough into a 10 x 8-inch rectangle on a lightly floured surface.
5. Place dough on a baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Cover and let rise 20 minutes or until puffy.
6. Preheat oven to 47
7. Sprinkle dough with 3/4 cup mozzarella and 1/4 cup Parmesan cheese, leaving a 1-inch margin around the edges.
8. Combine bell peppers and remaining ingredients; spoon evenly over cheese.
9. Sprinkle 1/4 cup mozzarella and 1/4 cup Parmesan cheese over the bell pepper mixture.
10. Bake at 475 for 18 minutes or until cheese melts.