Instructions: CRUST: MIX WATER, YEAST AND SUGAR IN A SMALL BOWL. LET STAND FOR 5 TO 10 MINUTES OR UNTIL FOAMY. MIX FLOUR AND SALT IN A LARGE BOWL. ADD YEAST MIXTURE AND OIL. STIR, ADDING MORE FLOUR IF NEEDED, UNTIL DOUGH LEAVES THE SIDES OF THE BOWL AND FORMS A BALL. KNEAD DOUGH ON A LIGHTLY FLOURED SURFACE FOR 5 MINUTES OR UNTIL SMOOTH AND ELASTIC. PUT IN OILED BOWL AND TURN TO COAT. COVER AND LET RISE FOR 45 MINUTES IN A WARM PLACE. PUNCH DOWN AND DIVIDE IN HALF. (WRAP AND FREEZE THE HALF FOR UP TO 3 MONTHS). FORM REMAINING DOUGH INTO A 13" CIRCLE. PLACE ONTO A 12" ROUND PAN. FORM A THICK RIM BY FOLDING DOUGH OVER AROUND THE EDGE. COVER CRUST LIGHTLY AND LET STAND FOR 15 MINUTES. MEANWHILE MIX CHEESES, LEMON JUICE, OREGANO AND PEPPERS IN A BOWL. PLACE ONE OVEN RACK IN THE LOWEST POSITION AND HEAT OVEN TO 400 DEG F. BAKE CRUST 10 MINUTES. SPREAD WITH CHEESE MIXTURE. SPRINKLE WITH SCALLIONS. ARRANGE BELL PEPPER STRIPS ON TOP. BAKE 15 MINUTES OR UNTIL FILLING STARTS TO TURN GOLDEN. COOL 5 MINUTES BEFORE CUTTING.

MAKES 6
SERVING.

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