Roasted Red Pepper, Sun-dried Tomato Pizza

I really like this pizza.   The flavors are so good.   Very little cheese & thin whole wheat crust makes for a healthier pizza.  I roast my own peppers & garlic.  If you don't have the time for this buy it.  Just know that the calorie count will go up because they are normally packed in olive oil.  You can even buy your own crust if you want to make it super quick.  Around 200 calories per slice.

ROASTED RED PEPPER, SUN-DRIED TOMATO PIZZA
(8 slices)

Crust Ingredients (if you want a thick crust double this recipe):
*1/2 teaspoon white sugar
*3/4 cup warm water
*1 1/2 teaspoons active dry yeast
*1 1/2 teaspoons olive oil
*1/2 teaspoon salt
*1/2 teaspoon dried oregano
*1/2 teaspoon dried basil
*1/4 teaspoon crushed rosemary
*1 cup whole wheat flour
*3/4 cup all-purpose flour
*corn meal (for baking, not to mix in crust)

Pizza Ingredients:
*1 large red pepper, roasted
*1/4 teaspoon vegetable oil
*6 small black olives, pitted & sliced (optional)
*1 garlic bulb, roasted
*1/2 teaspoon olive oil
*1/2 cup sun-dried tomatoes (not packed in oil)
*1 cup fresh mozzerella cheese
*1 teaspoon oregano

Crust Directions:
~Place warm water, sugar & yeast in bread maker.
~Allow to sit for 10 minutes to proof.
~Add olive oil, salt, dried oregano, basil, rosemary, whole wheat flour & all-purpose flour.
~Set bread maker to dough setting and run.
~Remove dough from bread maker and from into a tight ball.
~Let rise for 4-50 minutes, or until doubled.
~Preheat oven to 425 degrees.
~Spray pizza pan with a cooking spray & sprinkle a little corn meal over it.
~Roll dough out on a lightly floured surface with a rolling pin.
~If need drape crust over fists & gently pull the outer edges, while rotating the crust (you want a thin crust)
~Place pizza crust on prepared pan.

Pizza Toppings Directions:
(I roast the garlic & pepper while the crust is in the bread machine)
~Preheat oven to 450 degrees.
~Line a baking sheet with aluminum foil.
~Brush vegetable oil on pepper, making sure you get the folds.
~Place pepper on baking sheet.
~Rip off a large enough piece of aluminum foil to cover garlic bulb.
~Cut the bottom off of the garlic bulb, just enough to open the ends of each clove.
~Drizzle olive oil over exposed cloves.
~Sprinkle a little sea salt over it.
~Completely wrap garlic bulb with the aluminum foil
~Place on baking sheet.
~Rost in oven (highest rack), turning pepper every 10 minutes.
~Remove pepper from the the oven after 30 minutes.  Allow the garlic bulb to roast for another 15 minutes.
~Place pepper into a bowl and cover with plastic wrap.
~When pepper has cooled, carefully remove blacked skin and discard.
~Cut off the tops of the peppers and squeeze out the seeds (do not rinse).
~Cut up roasted peppers into small pieces.
~Once the garlic bulb has been removed from the oven, allow it to cool.
~Squeeze out softened garlic into a small bowl.
~Carefully spread garlic over crust.
~Place mozzarella evenly over pizza.
~Place olives, sun-dried tomatoes & roasted red peppers over pizza.
~Bake for 15-20 minutes, until the crust is crisp and golden brown at the edges.
~Remove from oven and allow to set for a 2-4 minutes before cutting.

Variations:
`add pineapple
`add mushrooms