Pizza At Last

• 4 each sweet red bell peppers
• 4 pounds tomatoes ripe
• 3 cloves garlic
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 3 Sprigs basil fresh
• 1 1/2 cups parmesan, parmigiano-reggiano cheese, grated
• 1 1/2 teaspoons yeast, active dry instant
• 1 cup water warm
• 1 teaspoon sugar
• 23 cup rice flour
• 13 cup potato starch flour
• 1 1/2 teaspoons vegetable shortening solid, melted
• 1 teaspoon salt

1. To prepare topping core and seed red peppers and cut into strips.
2. Place peppers on aluminum foil lined baking sheet, skin side up, and place under brolier flame until skin is blackened, 8 to 10 minutes.
3. Remove to cool.
4. Peel off skins.
5. Cut tomatoes into sections, but do not remove the seeds and juice.
6. Puree 13 of the peppers, tomatoes and garlic in the blender or processor repeat with remaining ingredients 2 or more times.
7. Transfer tomato pepper mixture to large pan.
8. Add honey and salt.
9. Cook on high heat until mixture boils, then reduce heat and simmer, uncovered, untill mixture thickeness of sauce, at least 1 hour.
10. Add red pepper flakes and leaves from fresh basil.
11. Meanwhile prepare dough.
12. Dissolve yeast in large bowl in 1/2 cup warm water until dough achieves consistency of cake frosting, that spreads but not runs.
13. Grease 10X15 inch jelly roll or baking pan.
14. Pour batter down center and spread evenly with spatula into circle.
15. Raise edges slightly to hold topping sauce and sprinkle with Parmesan cheese bake 425 degrees F until done 25 to 30 minutes.
16. Remove from oven.

sweet red bell peppers, tomatoes, garlic, honey, salt, red pepper, basil, parmesan, yeast, water, sugar, rice flour, potato starch flour, vegetable shortening solid, salt

Taken from recipeland.com/recipe/v/pizza-at-last-37514 (may not work)