1 pkg. dry yeast
1 c. warm water
2 tbsp. sugar
2 tbsp. olive oil
1/2 tsp. salt
3 c. flour
2 tbsp. oil (again)
1/2 each green and red pepper, cut into thin slices
1/2 c. Mozzarella cheese
1/2 tsp. each dried basil, oregano, garlic powder, and salt

Dissolve yeast in warm water in large bowl. Beat in sugar, 2 tablespoons oil, 1/2 teaspoon salt, and 1 1/2 cups flour on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to make a soft dough. Cover and let rise in warm place about 1 hour or until doubled. Grease 2 cookie sheets. Stir down dough; divide in half. Press each half into 12 inch circle on cookie sheets. Brush each with 1 tablespoon oil; top each with half each of pepper, cheese, herbs, garlic, and salt. Let stand 10 minutes. Heat oven to 425 degrees. Bake 15 minutes until golden brown crust. Cut into wedges. Serve hot.