Pizza doesn't come to mind as typical fare for a hot summer day, but I think you will find today's recipe to be the exception. All-vegetable ingredients make this a lighter dish than most pizzas, but it is certainly not lacking in flavor.

        If you think making a pizza from scratch is a long, involved ordeal you will be surprised how quickly you can assemble this one, especially if you do part of the preparation ahead of time. Use your food processor to quickly and easily make the uncooked sauce and crust. The sauce can be made a day ahead and chilled until ready to use. Roast the bell pepper ahead of time. If you are using your grill, pop in a pepper or two and roast them on the side. After they are peeled and seeded, cut into strips and drizzle with a bit of olive oil before storing in the refrigerator.

        Some pizza pointers:

        • Topping ingredients should be cooked first. (Fresh tomatoes are an exception to this rule.)

        • Putting cheese on the crust before the sauce helps prevent a soggy crust. Using reduced fat cheeses, such as part-skim Mozzarella and natural low-fat cheeses such as Parmigiano-Reggiano, make a lighter pizza and one that is lower in fat and calories.

        • Using a proper baking pan makes a big difference in the quality of the crust. A heavy, dark pan will yield a browner, crunchier crust than a lighter weight, shiny pan. Pizza stones are another good choice as are special perforated pizza pans.

        • Always bake pizza in a very hot oven.

        • Place the pizza pan on the bottom shelf closest to the heat source so the bottom will brown before the toppings and cheese are over-cooked.
        Summer Vegetable-Herb Pizza
        1 large red bell pepper
       1 recipe Fresh Tomato Pizza Sauce
       1 recipe Pizza Crust
       2 tablespoons olive oil
       2 large cloves garlic, minced
       2 red Spanish onions, thinly sliced
       2 small zucchini, thinly sliced
       2 teaspoons chopped fresh oregano
       1 tablespoon chopped Italian parsley
        1/2 teaspoon salt
        1/4 teaspoon cayenne pepper
       12 ounces Mozzarella cheese, shredded (3 cups)
       6 roma tomatoes, thinly sliced
       4 ounces Parmigiano-Reggiano, shredded (1 cup)

        Preheat oven to 425 degrees. Place the bell pepper in the oven and roast 15 minutes. Remove to a reclosable plastic bag and seal. Allow to cool completely. Peel and remove core and seeds. Cut into strips and set aside. Make the sauce and crust according to recipes.

        In a large skillet, heat oil and saute garlic and onion 2 minutes. Add zucchini and cook 1 minute more. Stir in oregano, parsley, salt and pepper and remove from heat. Spread mozzarella on the crust. Top with the sauce. Arrange the sauted vegetable mixture on top and arrange the red pepper strips. Place the sliced tomatoes on top. Sprinkle with Parmesan cheese and bake in preheated 475-degree oven on the bottom shelf 20 to 25 minutes, until bubbly and golden brown. Let stand 10 minutes after removing from oven before slicing. Makes 1 11-inch deep dish pizza.
        Fresh Tomato Pizza Sauce
        10 large roma tomatoes, cored and coarsely chopped
        1/2 cup canned tomato sauce
       1 tablespoon tomato paste
       2 teaspoons chopped fresh oregano
       2 tablespoons chopped fresh basil
       1 teaspoon chopped fresh thyme
       1 teaspoon sugar
       1 teaspoon salt, or to taste
       Generous dash Tabasco

        Mix together all ingredients until thoroughly mixed.
        Pizza Crust
       1 package dry yeast
       1 teaspoon sugar
        1/2 cup plus 2 tablespoons warm water (110 degrees)
       1 1/2 cups plus 2 tablespoons bread flour
        3/4 teaspoon salt
       2 teaspoons extra-virgin olive oil
       Extra oil, for oiling pan

        Stir the yeast and sugar into the warm water and let stand 10 minutes. Put flour and salt into food processor (or mixer with dough hook) and mix a minute or two. Add yeast mixture and mix until mixture leaves side of bowl. Add oil and process 1 minute longer in processor or about 5 minutes in mixer. (Dough should be smooth and elastic.)

        Place in a gallon-size plastic bag, seal and chill 1 hour. Roll out on a floured surface and place in an oiled 11-12 inch deep dish pizza pan. Fill as directed.

       Contact Marilyn Harris by mail: c/o Cincinnati Enquirer; fax: 768-8330; e-mail: marilyn@55krc.com.
       

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