Salami and Red Pepper Pizzas
1 pound beer bread dough (or other pizza dough)
1/2 cup crushed tomatoes
1 Tbs dried oregano
6 ounces fresh mozzarella, shredded
1 red chili pepper, thinly sliced
12 slices hard salami
Place dough in a greased bowl and cover with a towel. Allow to rest at room temperature for 1 hour.
Preheat oven to 400. Divide dough into 4 pieces. Gently work each piece of dough into a round, flat disk, approximately 6-inches in diameter. Mix together the crushed tomatoes and oregano and spread onto each piece of dough, leaving a half-inch border around the edge. Divide the cheese among the pizzas and sprinkle with the red peppers. Top with salami.
Bake at 400 for 15 minutes, or until cheese is melted, salami is crisp and crust is cooked through.