| 2 3/4 | to 3 cups Gold Medal® all-purpose flour |
| 2 | tablespoons sugar |
| 1/2 | teaspoon salt |
| 1 | package regular or quick active dry yeast |
| 1 | cup water |
| 1/4 | cup olive or vegetable oil |
| 1/2 | medium green bell pepper, cut into thin slices |
| 1/2 | medium red bell pepper, cut into thin slices |
| 1/2 | cup shredded mozzarella cheese (2 ounces), if desired |
| 1/2 | teaspoon dried basil leaves |
| 1/2 | teaspoon dried oregano leaves |
| 1/2 | teaspoon garlic powder |
| 1/2 | teaspoon salt |
| 1. | Mix 1 1/2 cups of flour, the sugar, 1/2 teaspoon salt and the yeast in large bowl. Heat water and 2 tablespoons of the oil until very warm (120ºF to 130ºF); stir into flour mixture. Beat with electric mixer on low speed about 30 seconds, scraping bowl occasionally, until batter is springy and pulls away from side of bowl. Stir in enough remaining flour to make a soft dough. Cover and let rise in warm pace about 1 hour or until double. (If using quick yeast, omit 1-hour rising; cover and let rest on floured surface 10 minutes.) |
| 2. | Grease 2 cookie sheets. Stir down dough; divide in half. Place each half on cookie sheet; press into 12-inch circle. Brush each circle with about 1 tablespoon of the remaining oil. Top each with half of the bell peppers, cheese, basil, oregano, garlic powder and 1/2 teaspoon salt. Let stand 10 to 12 minutes. |
| 3. | Heat oven to 425ºF. Bake 12 to 15 minutes or until crust is golden brown. Cut into wedges. Serve hot. |
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| Nix the dried herbs for a fresher option. Simply use about three times the amount of freshly chopped herbs for the dried (for example, use 1 1/2 teaspoons chopped fresh basil instead of 1/2 teaspoon dried). |
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| Has your garlic powder been in your cupboard since your last 1970s' bad hair day? Well, it's time to let go and bring the new seasoning in. |
Nutrition Information:
80 ( 25 ); 3 g ( 1 g); 0mg; 110 mg; 12 g ( 1 g); 2 g 0%; 2 %; 2 %; 4 % 1