Ingredients
For the pizza dough
6 cups flour
1 tablespoon salt
1 egg, beaten
1/2 cup milk
1 teaspoon oil
2 1/2 cup lukewarm water
2 packets of dry yeast (5 teaspoons)
For the dressing
6 to 8 tomatoes, skinned and de-seeded
6 to 8 red or green peppers, sliced and lightly sauteed
2 teaspoons salt
1 teaspoon oregano (optional)
1 teaspoon basil (optional)
1 1/2 to 2 tablespoons vegetable oil
Directions
To make dough
1. Add salt to flour, make a well and add the rest of the ingredients.
2. Knead flour until it becomes elastic (Use Kitchen Aid).
3. Cover and let it rise until it doubles.
To make the pizza dressing
1. Remove skins from tomatoes (dip them in boiling water for one or two minutes and this should make it easy to remove the skin).
2. De-seed tomatoes and then chop them.
3. Heat the vegetable oil in a pan and then add the green or red peppers, saute for two or three minutes. Remove.
4. Add the tomatoes to the pan; add salt and herbs and cook for about 6 to 10 minutes. Cool.
To cook pizza
1. Preheat oven to 375 F degrees.
2. Place the prepared dough in a pizza pan. Stretch it out to fit the pan.
4. Cover evenly with the prepared tomato sauce.
5. Add the sliced peppers.
6. Cook in a 375 degree F oven for about 20 to 30 minutes or until the crust is golden.
Notes
The dough recipe was put together by my late brother-in-law, a professional chef. The topping, however, was one that my mother often did. Prior to World War II most pizzas in Molise were garnished with stewed tomatoes, or served plain (without tomatoes). However, red and green peppers were added to the pizza topping when they were in season. | 
