I have a couple of observations about this.
The recipe calls for 1 teaspoon of kosher salt,
don't do it!
The smoked mozzarella is salty enough on its own.
Either put this on a thick crust or a larger pizza.
The cheese certainly overwhelmed the dough.
And in this house, that's not OK.
And while those red strips might look like
red peppers, they are in fact tomatoes.
I have heard more than once that if you can't find
good fresh tomatoes you should use canned.
So I did.
And honestly, they were pretty good.
I put them on the last 5 minutes of cooking
just to get them warmed through.
I'm not sure if this one's a keeper,
but by the same token,
I'm not sorry I tried.