On a lightly floured surface, roll pizza dough to approx. 10 x 15-in. (25 x 38-cm) rectangle. Transfer to oiled 10 x 15 x 1/2-in. (25 x 38 x 1-cm) baking sheet. Prick dough all over with fork. Let rest 10 min.
Bake in preheated 425°F (220°C) oven 10 to 12 min. Spread tomato sauce on crust. Sprinkle with mozzarella cheese. Bake another 12 to15 min. or until cheese is melted and crust is golden brown. Cool pizza 5 min.
Meanwhile, cut red peppers into ½-in. (1-cm) long, thin triangles to resemble sharp fingernails.
Transfer pizza to large cutting board. Cut into 4 x 3/4-in. (10 x 2-cm) strips or "fingers". You'll get approx. 40. Place red pepper pieces onto an end of each finger. Set fingers, slightly apart, onto 2 baking sheets and return to oven to bake additional 2 to 3 min.
Serve with low fat Caesar dressing for dipping. For fun, vary finger lengths to resemble fingers on a hand.
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