ROLLED PIZZA

FOR DOUGH:
2 envelopes instant yeast
2 cups tepid water (about 110 degrees F)
1 tablespoon granulated sugar
1/4 cup olive oil
1/2 cup vegetable oil
1 teaspoon salt
5 1/2 cups unbleached white flour, divided use
FOR FILLING:
4 tablespoons olive oil, divided
6 cloves garlic, peeled and crushed, divided use
4 medium yellow onions, peeled and sliced, divided use
8 medium red bell peppers, cored, seeded, and sliced, divided use
1/2 cup fresh parsley, chopped, divided use
2 teaspoons dried oregano, divided use
1/4 teaspoon crushed red pepper flakes or to taste, divided use
Salt (to taste)
1 cup grated Parmesan cheese, divided
1 (28 ounce) can whole tomatoes, crushed, with their juice, divided

TO PREPARE THE DOUGH:
In a large mixing bowl, dissolve yeast in tepid water. Add sugar, olive oil, vegetable oil and salt. Mix in 3 cups flour and stir until dough begins to pull away from sides of mixing bowl, about 10 minutes. Mix in remaining 2 1/2 cups flour by hand or with an electric mixer fitted with a dough hook; knead until smooth.

Cover bowl loosely with a clean towel; let dough rise until doubled in size, about 75 to 90 minutes. Punch dough down, then cover bowl with towel and again let dough rise until doubled in size, another 75 to 90 minutes.

Punch dough down, then divide in two equal portions. Press each portion onto lightly oiled 18-by-13-inch sheet pans.

MEANWHILE, PREPARE THE FILLING:
Place 2 large skillets over medium-high heat. Heat 2 tablespoons oil in each pan, then add half of the garlic, onions and peppers to each pan. Saute for a few minutes, then cover and reduce heat to low. Cook for 20 minutes, stirring occasionally.

To each pan, add half the parsley, 1 teaspoon oregano, 1/8 teaspoon pepper flakes, salt to taste, 1/2 cup Parmesan and half the tomatoes and their juices. Simmer gently, uncovered, until excess liquid evaporates, about 20 minutes. Peppers should be tender and the mixture should not be watery. Let cool completely.

TO MAKE THE PIZZA:
Preheat oven to 375 degrees F.

Spread one-quarter of the pepper mixture lengthwise down the center of a pan of pressed-out dough. Fold one side of the dough toward the center, covering the pepper mixture. Spread another quarter of the pepper mixture on top of the folded dough. Fold the remaining side of dough over the pepper mixture.

Repeat with the remaining pepper mixture and the other pan of dough.

Bake for 45 minutes or until golden brown and cooked through. Allow to cool for 10 minutes, then slice with a bread knife. (Leftovers can be refrigerated overnight; rewarm or serve cold.)

Yield: 2 (14-inch) rolled pizzas; 20 to 24 slices
Adapted from source: The Frugal Gourmet Whole Family Cookbook by Jeff Smith