1 cup shredded part-skim mozzarella cheese (4 ounces)
1 large red or yellow tomato, chopped (1 cup)
1 cup queso fresco or feta cheese (4 ounces)
2 tablespoons chopped fresh basil or oregano
Halve bell peppers, removing stems, membranes, and seeds. Place the peppers, cut sides down, on a baking sheet lined with foil. Lightly coat onion strips with cooking spray. Place the onion strips around the peppers. Roast in a 425°F oven for 10 minutes. Remove the onions and set aside. Roast the peppers for 10 to 15 minutes more or until the skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, gently pull off the skin. Cut the peppers into 1-inch-wide strips.
Meanwhile, lightly coat two 12-inch pizza pans with cooking spray. Divide bread dough in half. Pat half of the dough into an 11-inch circle in each pizza pan, building up the edges slightly. Prick bottom of the crust with a fork. Do not let rise. Bake in a 425°F oven for about 10 minutes or until browned. Remove from the oven; cool on wire racks.
Lightly coat each crust with cooking spray; sprinkle with crushed red pepper. Top with mozzarella cheese, the roasted peppers, the roasted onion, and the tomato. Sprinkle with queso fresco (or feta) cheese.
Bake for about 7 minutes more or until the cheese is melted and the crusts are crisp. Sprinkle with basil (or oregano).