Smoky brick-oven pizza

Serves 4

3 large bell peppers

1 tablespoon of minced, fresh oregano

1 tablespoon olive oil, divided

3⁄4 teaspoon salt

3 cups thinly sliced onion

1⁄2 teaspoon sugar

1⁄2 pound mushrooms, sliced

1 (10-ounce) can of refrigerated pizza crust dough

Cooking spray

3⁄4 cup goat cheese, crumbled

1 tablespoon fresh chopped parsley

1⁄2 teaspoon freshly ground black pepper

Roast bell peppers.

Cut bell peppers in half lengthwise and remove and discard seeds and white membranes. Place peppers, skin side up, on a foil-lined baking sheet. Flatten peppers by hitting lightly with a fist. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel, and cut into half-inch strips. Combine bell peppers, oregano, 1 teaspoon of oil, and 1/4 teaspoon salt.

Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt; cook 15 minutes, stirring frequently. Increase heat to medium-high. Sprinkle onion with sugar; sauté 5 minutes or until lightly browned. Remove from pan.

Heat 1 teaspoon of oil in pan over medium-high heat. Add mushrooms, cover, and cook 2 minutes. Uncover and cook 1 minute, or until tender, stirring constantly. Combine the onion, mushrooms, and 1/4 teaspoon salt. Prepare grill.

Roll dough into a 12-inch circle. Place dough on grill rack, coated with cooking spray; grill 3 minutes or until browned. Turn crust. Arrange the onion mixture and the bell pepper mixture on crust, top with cheese. Close cover and grill 3 minutes. Sprinkle with parsley and black pepper.