Description

My other tweaks were: - Using thick-sliced salami, cut into narrow strips, in place of pepperoni - Using fresh perline mozzarella (those little, marble-sized balls of mozz floating in water) in place of provolone - Using halved grape (Cherub) tomatoes instead of diced tomatoes - Adding grated parmesan (indispensable, in my opinion) - Removing the inner membrane from the bell pepper (I learned this from a chef at a culinary class who informed me that uncooked bell peppers have a bit of bitterness if the inner membrane isn't sliced off