Yield: 1 Pizza
|¾ pounds||Pizza Dough|
|\N \N||Semolina or cornmeal for dusting|
|1 tablespoon||Olive oil, preferably extra virgin|
|½ cup||Tomato Sauce|
|6 \N||Black olives, pitted & sliced|
|6 \N||Green olives, pitted & sliced|
|3 \N||Anchovy fillets, rinsed, patted dry & chopped|
|1 tablespoon||Drained capers|
|1 tablespoon||Freshly grated Parmesan cheese|
Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven; preheat for 30 minutes to 500 F or the highest setting.
Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a cicle that is ¼ inch thick and 10 to 12 inches in diameter. Transfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil. Spread tomato sauce over the dough to within ½ inch of the edge. Distribute olives, anchovies and capers over the sauce. Sprinkle with cheese. Drizzle with the remaining olive oil.
Carefully slide the pizza onto th heated pizza stone and bake for 6 to 8 minutes or until the bottom is crisp and browned and the top is bubbling.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399