Individual Yellow Pepper Pizzas

1 loaf (1 pound) white bread dough, thawed
1 1/2 cups (6 oz.) firmly packed shredded mozzarella cheese
1 medium-size (about 7 ounces) yellow bell pepper, stemmed, seeded, and sliced thin
2 to 4 medium-size pickled hot yellow chilies, drained, stemmed, seeded and sliced thin (optional)
8 teaspoons grated parmesan cheese
About 1/2 cup fresh cilantro (coriander) leaves, rinsed and crisped

Cut dough into quarters; shape into balls. On a lightly floured board, roll out each ball to make a 6- to 7-inch-diameter round. Place rounds, about 1 inch apart, on 2 lightly oiled baking sheets, each 12 by 15 inches.

With your hands, flatten rounds to about 1/4 inch thick and 7 inches wide, making outside edges slightly thicker. Let stand, uncovered, at room temperature until puffy, about 20 minutes.

Preheat oven to 400 degrees F.

Sprinkle each round to within 1/4 inch of edge with 1/4 cup mozzarella cheese. Cover with equal amounts of bell pepper and hot chilies. Evenly sprinkle equal amounts of remaining mozzarella cheese and parmesan cheese over vegetables on each round.

Bake pizzas until crust is brown on bottom (lift to check), 16 to 18 minutes; if using 1 oven, rotate pan positions after 8 minutes. Cut rounds into quarters, top with cilantro leaves, and serve.

Makes 4 servings.