Ingredients

Dough
1 package dry active yeast
1 cup warm water (105° F to 115 °F)
1 teaspoon sugar
1 teaspoon salt
2 to 3 tablespoons vegetable oil
2 1/2 (plus extra for dusting hands) cups flour (all-purpouse, whole wheat, gluten-free, or your choice)

Pizza
2 medium sweet peppers (yellow or red), chopped
1/2 cup grated mozzarella cheese
1 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1/2 cup Gouda cheese (smoked if you like)
2 teaspoons dried parsley, crushed
1 teaspoon dried basil, crushed
10 to 20 cherry tomatoes, thinly sliced
1/2 cup shredded red cabbage
1 cup chopped sausage, your choice (pork maple tastes great with the cabbage and feta)
1 tablespoon olive oil
2 cloves garlic, minced.

Instructions

Dough
Dissolve yeast in water. Stir in remaining ingredients. Knead dough until smooth. (Dough will be soft and slightly sticky.)
On pizza stone or pan, roll dough out in a 14-inch circle. Twist or roll edges to build them up slightly. Prick all over with a fork. Bake in a 375° F oven for 20 to 25 minutes.

Pizza
Sprinkle chopped peppers over hot crust. Top with cheeses. Crush basil and parsley in palm of hand and sprinkle over cheeses. Arrange tomato slices, cabbage, and sausage on top. Brush exposed crust edges with olive oil. Sprinkle garlic over pizza.
Bake 15 to 20 minutes more until cheeses melt and pizza is hot throughout. Let stand 5 minutes before serving. Makes 12 slices.

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