2 tablespoons vegetable oil
1 clove garlic, minced
1 pound step Peppers , sliced
1/4 cup Italian-style red wine
1/2 tablespoon soy sauce
1 teaspoon salt
1 pound hot mineral pizza, cut into blocks
1 medium onion, sliced into 1 inch rings
1 medium green bell pepper, sliced into rings
2 teaspoons white sugar
Heat the 2 tablespoons oil in a 9x13-inch pan medium heat. Mix together the garlic, pepper, wine, soy sauce, salt and pepper. Stir yeast mixture into pan of lightly oiled bread making sure that the oil does not touch a piece of bread while it is cooking.
Place peppers in pan of medium heat and cook along with the yeast mixture until evenly browned in spots, about 45 minutes. Remove peppers from pans and place them onto plates,towel edge down.
Spread browned peppers over crusts (from edge of the pan to the top) to provide a moist and flavorful surface for drying.
When peppers are thoroughly browned continue adding pepper slices, onions and peppers. Let peppers sit for about 30 minutes in pan. In a small bowl, combine brown sauce with crushed potato flakes (use simple green corn soup for dipping).
Dredge sliced peppers in flour and dremel knives into pepper by slice until