INGREDIENTS

INSTRUCTIONS

PIZZA DOUGH
PIZZA TOPPINGS
For the dough, place yeast, 1/4 cup of the warm water, and sugar in a
mixing bowl. Stir and let stand for about 10 minutes, or until creamy and
foamy.
Add olive oil, garlic, basil, and pepper and stir. Using the dough hook of
an electric mixer, mix in flour, about 1 cup at a time. Add salt and mix
until a soft dough forms.
Place dough on a well-floured surface and knead to form a smooth, elastic
dough, 3 to 4 minutes. Place dough in a large, greased bowl, cover, and let
rise until doubled in size, about 1 1/2 hours.
Meanwhile, prepare the olive tapenade. Place olives, garlic, capers, and
anchovy in a food processor and puree until mixture forms a paste. Stop the
machine, add lemon juice and olive oil, and process until incorporated.
Remove mixture from machine and set aside until ready to use.
When dough has doubled, punch down and turn out onto a well-floured board.
Roll out or stretch to a 12-inch circle about 1/4 inch thick.
Preheat oven to 450 degrees. Grease a baking sheet and dust with cornmeal.
Place dough in pan. Spread with the olive tapenade, then sprinkle with the
peppers and crumbled feta. Bake until golden brown, 15 to 20 minutes. Allow
pizza to rest a minute before slicing.
Makes one or two servings.
Converted by MC_Buster.
Per serving: 2540 Calories (kcal); 105g Total Fat; (37% calories from fat);
70g Protein; 330g Carbohydrate; 137mg Cholesterol; 4012mg Sodium Food
Exchanges: 19 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 18
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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