*** Four Pepper Pizza

NOTE: Dough takes 1 1/2 - 2 1/2 hours. If using Pillsbury, this recipe is pretty quick.

• Dough (see below) OR 2 rolls of Pillsbury Thin Crust Pizza Dough
• 1 tsp active dry yeast
• 1/2 cup warm water
• 1 tsp honey
• 1 Tbsp olive oil
• 1 1/2 cups all-purpose flour
• 1 tsp kosher salt
• 4 tsp olive oil
• Sauce (see below)
• 1/2 of a 10.75 can tomato puree
• 1/2 Tbsp olive oil
• 1/2 Tbsp thinly sliced fresh basil
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/4 tsp grated garlic
• 1/4 tsp dried oregano
• 1/8 tsp red pepper flakes
• 2 tsp seeded and minced jalapeno
• 1 tsp red pepper flakes
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup grated Parmesan
• 1 cup shredded fresh mozzarella
• 2 oz pepperoni (about 32 slices)

DOUGH:
Dissolve yeast in water. Stir in honey and let stand until the liquid begins to bubble, 3-5 minutes; stir in 1 Tbsp oil.

Pulse flour and salt in a food processor to combine. With the machine running, pour in the yeast mixture and process until dough forms a ball around the blade.

Remove dough from processor (it might be sticky) and knead on a lightly floured surface, adding more flour as necessary, until smooth and elastic, 1-2 minutes.

Transfer dough to a lightly oiled bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place until dough stretches gently when pulled, 30-60 minutes.

Punch dough down and divide into four pieces; shape into balls (pull down sides, tuck under, and pinch dough closed on bottom). Roll each ball under your palm until smooth, about 1 minute.

Arrange dough balls on a baking sheet, cover with plastic wrap coated with nonstick spray, and let rise 30-60 minutes more.

Press each dough ball out on a lightly floured surface. Turn dough, pressing on its center, then roll each into a 7- to 8-inch circle. Transfer two rolled dough rounds to a pizza peel generously dusted with cornmeal; brush each with 1 tsp oil, then add toppings.

PIZZA:

Preheat oven to 450 F with a baking stone on bottom rack.

Combine the sauce ingredients to make the sauce.

To build pizzas, transfer two dough rounds to a pizza peel dusted with cornmeal. Divide sauce, jalapeno, pepper flakes, bell pepper, Parmesan, mozzarella, and pepperoni and arrange among dough rounds.

Bake pizzas, two at a time, until crust is nicely browned, about 10 minutes. WATCH IT CAREFULLY

Makes 4 x 8" pizzas, 12 WW PointsPlus each. (7 points for the dough)