1 pound white bread dough

2 to 3 tablespoons olive oil

1 to 2 garlic cloves (according to taste), chopped

1 jar (12 ounces) roasted red peppers

1 teaspoon herbes de Provence or oregano

Salt to taste

Pinch of cayenne pepper

2 medium-ripe but not soft red tomatoes

2 medium-ripe but not soft yellow tomatoes

10 basil leaves

Freshly ground black pepper

Small basil sprigs, for garnish

Let the dough rise until it is puffy and doubles in bulk. Bang it hard on a countertop and knead it once or twice to flatten it. Divide it into 20 pieces. Let them rest for a few minutes while you prepare the peppers and tomatoes.

Preheat the oven to 425 degrees. Grease 2 baking sheets or prepare a bread baking stone. Heat 1 tablespoon of the oil in a skillet and soften the garlic in it for 1 minute. Drain the roasted peppers and cook them with the garlic for another minute. Transfer to a food processor and process to a puree. Add the herbes de Provence, salt, and cayenne. Cut each tomato into 10 wedges.

Take each piece of dough and shape into a free-form circle, about 2 1/2 inches across. Place each on a baking sheet. The circles will shrink a bit, so when all are done stretch them again. Spoon 1 heaping teaspoon of the pepper mixture onto each circle. Tear the basil leaves into pieces and scatter them on top. Place a wedge of red tomato and a wedge of yellow tomato in the center of each pizza. Using a pastry brush dipped in the remaining oil, brush the edge of the pizzas. Bake for 16 to 18 minutes or until golden. Serve warm. Immediately before serving grind on some black pepper and garnish with the basil sprigs.

Alternately, you can bake 2 pizzas in 10-inch greased tart tins. In this case, the tomatoes look prettiest sliced and overlapped in a circle. Baking time is 20 to 22 minutes.

Serves 8 to 12.