Recipe - Chili Pepper Honey Barbecue Sauce

3 tablespoon Olive oil
1 Onion, cut in 1/4s, cut or sliced up
1 Garlic clove, crushed
1 cn Tomatoes (8 oz)
1 tablespoon Tomato paste
One half teaspoon Dried oregano
1 cup Allpurpose flour
1 cup Wholewheat flour
One fourth teaspoon Salt
1 teaspoon Active dried yeast
2/3 cup Warm water (~125'F./52.5'C.)
1 cn Green chilies (3.5 oz)
6 ounce Mozzarella cheese, chopped
2 ounce Pepperoni stick, cut or sliced up
8 Ripe or green olives
Tomato roses (opt)
Fresh parsley sprigs (opt)

Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add
onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to
break up tomatoes, then simmer, uncovered, 1015 minutes or until well
thickened; cool. Preheat oven to 375'F. (190'C.). Put flours, salt and
yeast in a bowl and mix well. Add water and mix to form a dough. Knead
well, then roll to a 10" circle. Line greased pizza pan with dough.

Brush surface of dough with a little of remaining oil and cover with tomato
mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese
and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top
pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish
with tomato roses and parsley sprigs, if desired, and serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini