| 1 | Crust: mix water, yeast and sugar in a small bowl. |
| 2 | Let stand for 5 to 10 minutes or until foamy. |
| 3 | Mix flour and salt in a large bowl. |
| 4 | Add yeast mixture and oil. |
| 5 | Stir, adding more flour if needed, until dough leaves the sides of the bowl and forms a ball. |
| 6 | Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. |
| 7 | Put in oiled bowl and turn to coat. |
| 8 | Cover and let rise for 45 minutes in a warm place. |
| 9 | Punch down and divide in half. |
| 10 | (wrap and freeze the half for up to 3 months). |
| 11 | Form remaining dough into a 13" circle. |
| 12 | Place onto a 12" round pan. |
| 13 | Form a thick rim by folding dough over around the edge. |
| 14 | Cover crust lightly and let stand for 15 minutes. |
| 15 | Meanwhile mix cheeses, lemon juice, oregano and peppers in a bowl. |
| 16 | Place one oven rack in the lowest position and heat oven to 400 deg f. |
| 17 | Bake crust 10 minutes. |
| 18 | Spread with cheese mixture. |
| 19 | Sprinkle with scallions. |
| 20 | Arrange bell pepper strips on top. |
| 21 | Bake 15 minutes or until filling starts to turn golden. |
| 22 | Cool 5 minutes before cutting. |
| 23 | Makes 6 serving. |
| 24 | Per serving: 459 calories, 24 g protein, 53 g carbo, 15 g fat, 30 mg chol, 221 mg sodium. |
