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In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but that’s hardly any work at all (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here Don’t skimp on the olive oil, and don’t underbake the pie; it should be good and brown on the bottom.
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This is all we're making from now until forever.
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Bite for bite this one-pan meal is delicious, cheesy and even better: easy!