Ingredients
2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt8 to 10 tablespoons water2 tablespoons olive oil2/3 cup crushed tomatoes in puree2 tablespoons tomato paste1/2 teaspoon sugar1/2 teaspoon dried basil1/4 teaspoon dried oregano12 ounces Provel cheese, shredded or 1-1/2 cups shredded white cheddar plus 1 cup shredded provolone plus 1 cup shredded Swiss 1 package (3-1/2 ounces) sliced pepperoni 1 small green pepper, thinly sliced1/2 small red onion, thinly sliced
Preparation
In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan.
Preheat oven to 425°. Combine crushed tomatoes, tomato paste, sugar, basil and oregano; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, 1 at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
