#2 Tomato, Cheese & Green Pepper Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl, whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

Place dough in a lightly oiled bowl, turn to coat, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 45–60 minutes.

After rising, punch down the dough and roll or stretch into a 12-inch round on a piece of parchment or a lightly floured surface. Transfer to a pizza pan or baking sheet.

While the dough rises, make the sauce. In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add the minced garlic and sauté 30 seconds until fragrant (do not brown).

Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a low simmer. Cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Remove from heat and let cool slightly before spreading on the dough.

Preheat the oven to 475°F (245°C) at least 20 minutes before baking, with a rack in the upper-middle position. If you have a pizza stone, place it in the oven while preheating.

Prepare vegetables: thinly slice tomatoes and green bell pepper into even slices. Pat tomato slices dry with paper towel to reduce sogginess. Toss green pepper slices with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Assemble the pizza: Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the rolled-out dough, leaving a 1/2-inch border for the crust.

Sprinkle 1 3/4 cups of shredded mozzarella evenly over the sauce, reserving about 1/4 cup for finishing. Arrange tomato slices in a single layer over the cheese, then scatter the seasoned green pepper slices on top.

Finish with the remaining 1/4 cup mozzarella plus the 2 tablespoons grated Parmesan. If you like heat, sprinkle 1/4 teaspoon red pepper flakes over the top.

If using a pizza stone, transfer the pizza on the parchment to a pizza peel and slide onto the hot stone. If using a baking sheet, place the sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbly and slightly browned.

Remove the pizza from the oven. Let rest 2–3 minutes, then drizzle 1 teaspoon olive oil over the top and scatter fresh basil leaves if using.

Slice into 8 slices and serve hot.