Core, stem and seed pepper; cut lengthwise into 1"-wide strips. Cut each
strip crosswise into 1/2" pieces (fingernails). Round corners on one end of
each piece.
Cut each cheese stick in half crosswise. On rounded end of each stick
(finger), cut out a 1/2"-square notch into which a pepper piece will fit to
make a nail.
Lay crusts slightly apart on 3 baking sheets, each 12x15". Spread 2 T.
sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust:
fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins
to melt, about 8 min.
Nutritional Analysis per pizza: 338 cal., 40% (135 cal) from fat; 10 g
protein; 15 g. gat (6.9 g. sat); 36 g carbo.; 422 mg. sodium; 33 mg. chol.
