1. To food processor bowl, add sweet green and red pepper and sweet onion. Pulse to mix until finely chopped yet still a bit chunky.
2. Transfer vegetable mixture to a fine mesh strainer, pressing and squeezing out excess liquid. Discard liquid (or save for another use); place vegetable mixture in large bowl.
3. Add parsley and mint, salt, paprika, cumin and coriander, lemon juice and both black and cayenne pepper; stir to blend.
4. Add ground meat, mixing well. Cover and refrigerate for 20 minutes.
5. Preheat oven to 400°F.
6. Divide Pizza Dough in half, wrapping one half in plastic wrap and placing it in refrigerator. On a lightly floured surface, roll out remaining dough in a round sized to fit a PADERNO Professional Non-Stick Round Pizza Crisper Pan, 14-in.
7. Using half of the meat mixture, spread evenly on dough. Cover and refrigerate remaining meat mixture.
8. Transfer pizza on Crisper Pan to middle rack of the preheated oven; bake for 24 to 30 minutes, or until meat mixture has browned and the crust is crisp and golden.
9. Sprinkle top of pizza with remaining parsley and mint; let rest for 2 minutes. Serve with Garlic Sauce.
10. Garlic Sauce: In a Vida by PADERNO Elite Series Stainless Steel, 1.1 L saucepan, melt the butter over medium-high heat. Add the garlic; sauté until fragrant, about 30 seconds. Stir in the cream; bring to a boil.
11. In a small bowl, dissolve cornstarch in the cold water; whisk into the garlic cream mixture. Reduce heat to medium-low and simmer for 5 minutes.
12. Add the parmesan cheese, parsley, paprika and black pepper; mix well. Remove from heat and let stand 2 minutes.
13. To serve, drizzle some of the Garlic Sauce over the pizza.
Tip: Make a second pizza right away or keep remaining Pizza Dough and meat mixture or refrigerated for up to 2 days. Let Garlic Sauce cool; cover and refrigerate it for up to 4 days.
