1/2c yellow onion large dice 1/2" 1/2c red bell pepper large dice 1/2"
2 cloves of garlic rough chopped 2 oz white wine 1 (15oz) can of diced tomato 2 tsp dried oregano 2 tsp dried basil 1 tsp onion powder 1/8 tsp black pepper 2 tsp salt 1/8tsp red chili flakes 1 tsp coriander 1/4 tsp dried thyme 3 cups chicken stock 5 cups cream 1 lb. mozz/provo blend cheese 6oz pepperoni diced 1/2" 10 tb flour 10 tb butter Procedures: Render pepperoni in large heavy bottom stock pot until most of the fat is out, drain and set aside. Add veggies to the same pot and saute in 10tb butter until onions begin to become translucent. Add white wine, dried herbs/spices and continue to cook for 3 min. Add flour and cook for 5-7 min. Add stock, tomatoes, and cream. Bring to a boil,reduce heat, to medium, and cook until thickened add pepperoni, and slowly add cheese.