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1
To make Crust: Combine flour, cornmeal and salt in large bowl.
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2
Stir yeast and sugar into warm water in measuring cup; let stand 5 minutes, or until bubbly.
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3
Add yeast mixture to flour mixture, and stir to combine.
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4
Knead in 1/4 cup oil, and continue kneading 7 minutes, or until dough is elastic and no longer sticky.
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5
Transfer dough to greased bowl, cover and let rise 45 minutes.
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6
Punch dough down, and let it rise 45 minutes more, or, if making ahead, cover and refrigerate up to 2 days.
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7
To make Topping: Core and seed 3 peppers.
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8
Cut each pepper into quarters.
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9
Place in blender or food processor with onion, garlic, salt and pepper, and puree until smooth.
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10
Transfer to strainer set over bowl, and let drain 30 minutes.
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11
Discard juice.
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12
Preheat oven to 500F, and set rack on lowest level.
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13
Lightly grease 2 pizza pans or baking sheets with olive oil.
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14
Core and seed remaining 2 peppers, and slice into thin rings.
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15
Press half of dough into 12-inch round on pan.
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16
Spread with half of drained pepper puree, and sprinkle with 1 Tbs.
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17
dried oregano.
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18
Lay half of mozzarella slices on dough, and add half of pepper rings, zucchini and sliced tomatoes.
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19
Sprinkle with 1 Tbs.
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20
capers.
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21
Repeat with remaining dough and topping.
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22
Bake pizzas 10 minutes on lowest rack in oven, or until crust is crisp and brown and cheese is hot and bubbly.
