THIN & CRISPY Crust ONION & PEPPER PIZZA
1 store-bought thin pizza crust (or make your own)………..…..about 2-3 tsp. cornmeal
butter or olive-oil non-stick spray......………...……………….1/2 large white or yellow onion, thinly sliced
2 cups grated or shredded mozzarella and/or provolone cheese (or white Italian cheese blend)
about 1/2 large green bell pepper, thinly sliced
about 1-2 TB pizza sauce (or make your own with ketchup ~ below)
Improvised "KETCHUP PIZZA SAUCE"
after preparing the crust as instructions below, I squirted ONLY about 1 TB regular ketchup in swirls on top of the crust and spread it very thinly all over. Then sprinkled quite a bit of GARLIC POWDER (maybe 2-3 tsp.). Next, I sprinkled about 2-3 tsp. dried OREGANO; then about 1-2 tsp. dried BASIL. I finely chopped 1 sprig of fresh ROSEMARY and sprinkled that on top too. A little KOSHER SALT, and then about 1-2 tsp. crushed or cracked RED PEPPER FLAKES (depends how much "kick" you like).
Preheat oven to 400. Put a big rimmed baking sheet on your counter, and put a big round pizza pan on top of it (preferably with holes in it, so the bottom of the pizza will get browned). The edges of the pizza pan should hang a little over the edges of the baking sheet, so the air circulates underneath. Spray the pizza pan with non-stick spray and sprinkle the cornmeal over it. Then unroll the pizza crust and push it out towards the edges of the pan (keep pushing ~ it will want to snap back, but eventually you'll get it to stay at the edge ~ especially if you crimp it down at the edge of the pan).
Now put just about 1 TB of sauce evenly over the crust. Then evenly spread all of the shredded cheese over the sauce. And, last evenly spread out the onions and bell pepper slices on top. (I do those last so that they'll cook through, and also protect the cheese from melting too fast before they're cooked.) Let it bake for 15-17 minutes. Probably best to let it rest about 3-5 minutes before cutting into wedges.