Ingredients
1/4 cup finely ground yellow cornmeal
1 ball Hazelnut Pizza Dough
Extra-virgin olive oil, for drizzling
1 small green bell pepper, stemmed and seeded, cut crosswise into rings
3 ounces white button mushrooms, cleaned and thinly sliced
1/4 small onion, thinly sliced
Tomato Sauce
4 1/2 ounces thinly sliced fresh mozzarella cheese
Coarse salt and freshly ground black pepper
Preparation
Preheat oven, preferably convection, to 500 degrees. Place pepper, mushrooms, and onion in a large bowl; drizzle with olive oil and toss to combine.
Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and spread tomato sauce on top leaving a 1/2-inch border; top with cheese. Place pepper mixture on top of cheese and season with salt and pepper. Bake until crust is golden brown and cooked through, 18 to 20 minutes.
