Roast Sweet Pepper Pizza

Directions

For roast sweet pepper pizza:

1. If using homemade pizza dough, see recipe below.
2. To roast the red peppers: Preheat oven to 400ºF. Remove stem, cut vertically in half and discard the seeds. Toss peppers, tomatoes, 2 minced garlic cloves, sea salt, black pepper, red pepper, 1 tbsp. oregano, a drizzle of olive oil, and red balsamic vinegar over a foil lined baking sheet. Place peppers in the oven to roast for about 45 minutes. Occasionally stir the red peppers and tomatoes. When vegetables are soft and caramelized brown (only in a random places), remove peppers from the oven. Set aside to cool.
3. Preheat oven to the highest temperature and oil a baking sheet. Set aside.
4. With either the store-bought or the homemade dough, knead it lightly and form into a ball on a clean and floured surface. Sprinkle the dough ball with a little flour and place a damp towel or a plastic wrap over it. Let it lightly expand for about 20 minutes.
5. Meanwhile, mix 1 minced garlic clove, sea salt, fresh black pepper, crushed red pepper, 1 Tbsp oregano, about 3 Tbsp olive oil, ricotta cheese, and parsley/celery leaves. Set aside.
6. When the dough is ready, flatten the rough dough ball onto the baking sheet. If the dough resists (which usually happens), let it rest for a few minutes. Then continue to flatten into the baking sheet. Shape the dough for a round or rectangular pizza.
7. Very lightly drizzle a scant amount olive oil over the dough. Gently spread the ricotta cheese over the dough about one inch away from the edge. Place the onion slices over the ricotta cheese. Sprinkle with a little salt, fresh black pepper and scant drizzle of olive oil. Then add spinach leaves over the onions. Again, sprinkle with a little salt, fresh black pepper and scant drizzle of olive oil. Lay roast pepper slices in a decorative overlapping circular pattern or place haphazardly over the spinach and onion slices. Sprinkle only with fresh black pepper and sea salt.
8. Place baking sheet in the oven to bake for 12 to 15 minutes or when the edges are golden brown. 2 minutes before the pizza is ready, sprinkle with parmesan cheese. When done, remove pizza from the oven and garnish with a little more sea salt and black pepper.

For cornmeal crust:

1. In a food processor, combine both flours, yeast, salt, black pepper and crushed red pepper. With the processor running, quickly add the olive oil and the water through the feed tube. Process the dough for just 30 seconds or until it starts to form into a ball. The dough will be a little sticky to touch. (This is not common, but note: If the dough is too dry, add another tablespoon of water. If the dough is too sticky, add another tablespoon of flour. Don’t add too much flour or water.)
2. On a clean and floured surface, knead the dough very briefly to form a smooth round ball (it takes a few seconds). Add the dough to a bowl greased with a little olive oil. Cover the bowl with a damp towel or a plastic wrap. Place in a warm (about 85°F) and draft-free place (usually an oven) until it doubles in size for about one to two hours.
3. Follow the above directions to finish making the pizza or use your own toppings.