1 package/batch of pizza dough prepped for use
1/4 cup pizza sauce (I like to use Chef Boyardee)
3 tbsp. Parmesan cheese, shredded
2 tbsp. sliced scallions
1/2 yellow bell pepper, sliced thinly
1/2 red bell pepper, sliced thinly
1/2 medium tomato, sliced and squeezed to remove most of the seeds and juice
1 cup shredded Mozzarella cheese
1/3 cup shredded Colby/Jack cheese mix
1 1/2 tsp. Tony Chachere's original creole seasoning

Preheat oven to 425°F.

Prep dough and place on lightly greased pizza pan. Press down to desired thickness on pan.

Spread pizza sauce and top with Parmesan cheese. Arrange peppers and tomato slices on pizza and top with Tony's and Mozzarella cheese. Sprinkle scallions on top and cover with the Colby/Jack mixture.

Place on lowest rack in your oven and cook for 20 minutes at 425°F.

Submitted by: Abby Helman