Fresh Mozzarella and Prosciutto Pizza with Roasted Red Pepper Sauce

Directions

Preparation

1. Char the red bell pepper directly on the coals or over the flame of a gas stove until skin is black but the flesh is not (less than 1 minute per side)
2. Heat oven or cooker with pizza stone to 450°F (we used the Big Green Egg)

Make sauce

1. Chop tomatoes, onion, and garlic cloves. Remove the seeds from the charred pepper and chop
2. In a sauce pan over medium-high heat, sauté onion and garlic until fragrant
3. Add tomatoes, Mediterranean-ish, and sauté on medium heat for 15 minutes, stirring occasionally
4. Add red bell pepper and sauté another 5 minutes
5. Blend sauce in food processor until smooth

Assemble pizza

1. Remove premade pizza dough from package and split into two doubh balls
2. Slice fresh mozzarella into rounds about 1/8 inch thick, and cut prosciutto into bite size pieces
3. Sprinkle corn meal onto pizza peel
4. On floured surface, press dough to form a circle with thinner crust in the center
5. Lift the dough and rotate it to stretch until it is the desired size, shape, and thickness, then place it onto the pizza  peel
6. Brush the crust of the pizza with olive oil
7. Add sauce, shredded mozzarella and desired topping to the pizza, then shake a little more Dizzy Pig Mediterranean-ish seasoning on top
8. Slide pizza off the pizza peel and onto the pizza stone in Big Green Egg grill
9. Increase temperature to 500°F and bake until the top is bubbly and beginning to brown (approximately 10-15 minutes depending on thickness of dough and toppings)