| 1 | To prepare topping core and seed red peppers and cut into strips. |
| 2 | Place peppers on aluminum foil lined baking sheet, skin side up, and place under brolier flame till skin is blackened, 8 to 10 minutes. |
| 3 | Remove to cool. |
| 4 | Peel off skins. |
| 5 | Cut tomatoes into sections, but do not remove the seeds and juice. |
| 6 | Puree 1/3 of the peppers, tomatoes and garlic in the blender or processor repeat with remaining ingredients 2 or more times. |
| 7 | Transfer tomato pepper mixture to large pan. |
| 8 | Add honey and salt. |
| 9 | Cook on high heat until mixture boils, then reduce heat and simmer, uncovered, untill mixture thickeness of sauce, at least 1 hour. |
| 10 | Add red pepper flakes and leaves from fresh basil. |
| 11 | Meanwhile prepare dough. |
| 12 | Dissolve yeast in large bowl in ?cup warm water until dough achieves consistency of cake frosting, that spreads but not runs. |
| 13 | Grease 10x15 inch jelly roll or baking pan. |
| 14 | Pour batter down center and spread evenly with spatula into circle. |
| 15 | Raise edges slightly to hold topping sauce and sprinkle with parmesan cheese bake 425 until done 25 to 30 minutes. |
| 16 | Remove from oven make 4 to 6 servings |
