Ingredients:

Fresh pizza dough, enough for two pizzas (homemade or store bought)

4 large bell peppers, assorted colors preferred

6 Oz sliced provolone, from deli

4 Oz thin sliced pancetta

Olive oil as needed

2 TBSPs balsamic vinegar 

Salt, pepper and garlic to taste

2 TBSPs grated cheese 

Directions:

Begin by cleaning and slicing peppers into 1” strips.

Pour some olive oil in a large frying pan (enough oil to coat entire bottom).

Place peppers (with a sprinkle of salt and garlic powder) in pan and sauté on low heat, covered.

Stir often and cook until peppers begin to soften.

Add balsamic and sauté, uncovered, for a couple minutes more.

Remove from heat and allow to cool.

Meanwhile, grease a 15” round focaccia pan well.

Using one ball of dough at a time, carefully stretch the first ball into a 17” pizza crust.

Gently place the crust into the focaccia pan making sure to press the outer edges up the sides of the pan.

Cover entire bottom with the drained peppers (see Tips).

Top with an even layer of the sliced provolone.

Repeat that step with the thin pancetta.

Sprinkle top with some black pepper and garlic powder.

Stretch the second ball of dough into a 15” pizza crust.

Carefully place it over the filling, covering entire surface.

Seal edges.

Mix 2 TBSPs olive oil with 2 TBSPs of water very well.

Pour mix over top of focaccia and brush it evenly.

Sprinkle grated cheese and pepper over oil wash.

Bake in 390F preheated oven for 40 to 45 minutes or until golden brown on top and bottom.

Cool slightly before serving.

TIPS:

You can cook the peppers ahead of time if you wish. I like to use yellow and red peppers but you can use any color you prefer. Note that a little juice is ok to use while layering pepper strips on the dough. Just make sure not to use too much liquid or it will keep the bottom crust from crisping. I use the extra juice for dunking bread in it. 

If you want to make your own pizza dough, I have many on my website. If you want to use store bought, make sure the dough is fully raised and warm by leaving it out from fridge. Cold dough will not perform well. 

If you want to keep this stuffed focaccia vegetarian, just omit the pancetta.