Mini Pizzas with Bell Peppers

Mix together the flour and salt in a bowl. Make a well in the center of the mixture. Crumble the yeast into the well, add approximately 1 cup of warm water and the honey and mix thoroughly from the center out. Add the olive oil and knead until the dough is smooth.

Turn out dough onto a lightly floured work surface and knead with your hands until dough is pliable, about 5 minutes. Place the dough in a bowl, cover and let rise in a warm place until doubled in bulk, 40-45 minutes.

Rinse the peppers, wipe dry, cut into quarters and remove the seeds. Place the peppers, skin side up, on a baking sheet. Roast under a preheated oven grill or broiler until the skin is blackened and blistered.

Place the peppers in a bowl and cover with plastic wrap. Let steam for 10 minutes. Meanwhile, rinse the tomatoes, wipe dry and cut into thin slices. Crumble the goat cheese. Remove the skins from the peppers and cut into thin strips.

Knead the risen dough briefly and divide into 8 equal portions. On the floured surface, shape each dough portion into a ball and let rise for 10 minutes. Then roll out each ball into a disk approximately 1/2 inch thick. Place dough disks on a floured baking sheet.