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Title: Chili Pepper Pizza
Yield:4 servings
Category:Italian, Pork/ham, Cheese/eggs, Hot, Pizza
Rating:
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3 tb Olive oil 1 ts Active dried yeast
1 Onion, cut in 1/4s, sliced 2/3 c Warm water (~125'F./52.5'C.)
1 Garlic clove, crushed 1 cn Green chilies (3.5 oz)
1 cn Tomatoes (8 oz) 6 oz Mozzarella cheese, chopped
1 tb Tomato paste 2 oz Pepperoni stick, sliced
1/2 ts Dried oregano 8 Ripe or green olives
1 c All-purpose flour Tomato roses (opt)
1 c Whole-wheat flour Fresh parsley sprigs (opt)
1/4 ts Salt

Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add
onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to
break up tomatoes, then simmer, uncovered, 10-15 minutes or until well
thickened; cool. Preheat oven to 375'F. (190'C.). Put flours, salt and
yeast in a bowl and mix well. Add water and mix to form a dough. Knead
well, then roll to a 10" circle. Line greased pizza pan with dough.

Brush surface of dough with a little of remaining oil and cover with tomato
mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese
and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top
pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish
with tomato roses and parsley sprigs, if desired, and serve hot.

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