Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Unsifted all-purpose flour 1 lb Monterey Jack or mozzarella
1 pk Rapid-rising dry yeast -cheese, cubed
1/2 ts Salt 1 ea Small sweet red, green
1 1/4 c Very warm water (120'F to -yellow pepper, seeded
-130'F) -cut into 1/4-inch strips
2 tb Olive oil 12 Pitted ripe olives, cut into
1 tb Yellow or white cornmeal -halves

1. In large bowl, combine flour, yeast, and salt. Add warm water and 1
tablespoon oil; stir until flour has been moistened. Knead in bowl
until ball forms; turn dough out onto floured board. Knead dough
until smooth and elastic-about 5 minutes. Invert bowl over dough; let
rest 20 minutes.

2. Grease 14-inch pizza pan and sprinkle with cornmeal. Roll dough
out to 16-inch circle. Fit in pizza pan, rolling excess dough to form
edge. Cover dough with clean cloth and let rise in warm place, away
from drafts, 30 minutes.

3. Heat oven to 475'F. Spread remaining 1 T oil over dough. Sprinkle
half of cheese over dough. Top with pepper strips, remaining cheese,
and olives.

4. Bake pizza on bottom rack of oven 20 minutes or until crust is
lightly browned and cheese has melted. Serve immediately.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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