Instructions: For this pizza I turned piperade, the Basque pepper stew that I learned to make in France, into a delicious, bright red topping. Students in my pizza classes enjoy it because the peppers develop a deeper flavor than those that are simply sliced and strewn raw over pizza dough.

To cut the preparation time, I make a quick pizza dough with quick-rising yeast. Note that this yeast makes use of warmer water than regular yeast. I like to make my dough in a mixer, which is great for mixing wet doughs, but you can also easily make this simple dough in a food processor or by hand in a bowl.

Dough:
3 cups all-purpose flour or bread flour (divided)

2 envelopes quick-rising active dry yeast 1 1/2 teaspoons salt
1 cup plus 2 tablespoons water, heated until very warm to the touch (about 125 degrees F)

2 tablespoons olive oil or vegetable oil Topping:
4 tablespoons olive oil or vegetable oil (divided)

1 large onion, chopped
2 red bell peppers, cut into 1/4 inch dice (about 3/4 pound)

2 cloves garlic, chopped
1 jalapeno chili, seeds and ribs discarded, finely chopped WEAR GLOVES 1 (15-ounce)

can diced tomatoes, with their juice
Salt, freshly ground pepper

To make dough in mixer with dough hook: In bowl, mix 1 1/2 cups flour with yeast and 1 1/2 teaspoons salt. With mixer on low speed, gradually add water and oil. Add remaining 1 1/2 cups flour and mix 2 minutes to blend. Continue mixing at medium speed, adding more flour if dough is too wet, until dough clings to hook and cleans side of bowl, about 3 minutes.

To make dough in food processor or by hand, see below.

Place dough in lightly oiled medium bowl, turning to coat entire surface.

Cover with damp towel or plastic wrap and let rise in a warm place for about 30 minutes or until doubled in volume.

To make topping: Heat 3 tablespoons oil in large skillet. Add onion and cook over medium-low heat 5 minutes or until soft but not browned. Add bell peppers, garlic and jalapeno and cook, stirring often, 5 minutes. Add tomatoes, salt and pepper to taste. Cook, uncovered, over medium heat, stirring often, 10 minutes or until mixture is thick. Taste and adjust seasoning.

Preheat oven to 400 degrees.

Coat 2 baking sheets with some of the remaining 1 tablespoon oil. Knead dough briefly, divide in two, and place each on baking sheet. With oiled hands, pat dough into two 10 inch rounds, making rims slightly higher than centers.

Spread half of topping over each pizza, leaving 1/2 inch border at edges.

Brush edges of dough with oil.

Bake 18 minutes or until dough is golden brown and firm but not hard. Serve hot.

To make dough in food processor: Briefly process 1 1/2 cups flour with yeast and 1 1/2 teaspoons salt. With machine on, pour in water and oil. Add remaining flour and process until blended. If dough is too dry to hold together, add 1 tablespoon water and process again 1 minute.

To make dough by hand: In bowl, mix 1 1/2 cups flour with yeast and 1 1/2 teaspoons salt. Stir in water and oil with wooden spoon. Stir in remaining flour until dough is smooth. Work dough by holding it with fingertips and slapping it several times on work surface until smooth and elastic, lightly flouring dough if it is too sticky.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.