Individual Fresh Mozzarella-Tomato Pizzas

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1 (1/4-ounce) package active dry yeast

1 cup unbleached all-purpose flour, divided, plus more for kneading and dusting

3/4 cup whole-wheat flour

3/4 cup warm water, divided

3/4 teaspoon salt

1/2 tablespoon olive oil

1 tablespoon olive oil

1 large yellow bell pepper, cut into 1/2-inch wide strips

1/4 teaspoon salt

2 medium tomatoes (8 ounces), thinly sliced

1 small red onion, thinly sliced

6 ounces fresh mozzarella, torn into large shreds

8 fresh basil leaves, torn

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