Peperonata Pizza

• 1 T olive oil
• 1 red & 1 yellow pepper, cut in thin strips
• 2 small tomatoes, peeled, seeded & chopped
• 1 bay leaf
• 1/4 t dried thyme
• 3 cloves garlic, finely chopped
• salt
• pepper
• 2 T garlic oil (ie, minced garlic covered with oil for coating the dough)
• 2-3 oz mozzarella, grated
• 2-3 oz provolone, grated
• 6-8 yellow pear tomatoes, quartered (sub cherry tomatoes, if desired)
• parmesan
• 4 T basil, cut into ribbons

1. Heat olive oil in skillet, saute bell peppers for 4 min over high heat. Add tomatoes, bay leaf, thyme, and garlic. Once tomato is bubbling, reduce heat and simmer for 10-15 min. Season w/salt and pepper. Raise heat at end of 15 min if necessary in order to reduce any extra liquid.
2. Preheat over to 500F (and if using pizza stone, warm stone for 20 min)
3. Shape dough. Brush with garlic oil and then add the peperonata mixture. Distribute mozzarella and provolone, arrange pear/cherry tomatoes on top, and season with salt and pepper.
4. Slide pizza onto the stone and bake on top shelf of the oven for 8-12 min, or until the edges and bottom are browned and the cheeses melted. Remove pizza from oven and garnish with parmesan and basil.

olive oil, red, tomatoes, bay leaf, thyme, garlic, salt, pepper, garlic oil, mozzarella, provolone, tomatoes, parmesan, t basil

Taken from www.epicurious.com/recipes/member/views/peperonata-pizza-50072313 (may not work)