Directions (continued)

• powder and salt. Turn onto a floured surface; knead until smooth and
• elastic, about 6-8 minutes.
• Place in a greased bowl; turn once to grease top. Cover and let rise
• in a warm place until doubled, about 45 minutes.
• Punch dough down; roll into a 14-in. circle. Transfer to a
• well-greased 10-in. ovenproof skillet, letting dough drape over the
• side. Combine the mozzarella, Swiss and cheddar cheeses; sprinkle 1
• cup over dough. Set remaining cheese mixture aside.
• In a large skillet, saute the green peppers, onions and herbs in oil
• until tender. Spoon half of vegetables over cheese. Layer with half
• of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the
• reserved cheese mixture. Layer with the remaining vegetables,
• Parmesan cheese and tomatoes.
• Fold crust over filling toward center of skillet to form an edge.
• Bake at 400° for 30 minutes. Sprinkle with pepperoni and
• remaining cheese mixture. Bake 5 minutes longer or until crust is
• golden brown. Let stand for 10 minutes before slicing. Yield: 12
• servings.