Prep 2 hrs
Cook 12 mins
The 2 hours prep time includes the rising of the dough.
- 1⁄4 cup olive oil
- 2 cloves garlic
- 1 dried hot red chili pepper
- 1 envelope dry yeast
- 1 -1 1⁄4 cup warm water
- 3 1⁄4 cups unbleached all-purpose flour
- 1 tablespoon oregano, crumbled
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 2 large ripe tomatoes, sliced
- 1⁄3 cup chopped red onion
- 10 ounces montrachet, crumbled (mild goat cheese)
- 2 teaspoons herbes de provence, crumbled
- 1⁄2 cup chopped pitted black olives
- 1⁄4 cup parmesan cheese
- 2 tablespoons snipped fresh chives
- Combine oil, garlic and chili in small bowl and let stand atleast 4 hours.
- For dough: Sprinkle yeast over ½ cup warm water in another small bowl and let stand until dissolved; stir to blend.
- Let stand until foamy and proofed, about 10 minutes.
- Combine flour, oregano, salt and pepper in large bowl.
- Add yeast mixture, ½ cup warm water and stir with wooden spoon to form slightly sticky dough.
- If dough is too dry, add remaining ¼ cup warm water 1 tblsp at a time.
- Turn out onto lightly-floured surface and knead until smooth and elastic, about 10 minutes.
- Oil large bowl.
- Add dough, turning to coat; cover and let rise in warm draft-free area until doubled in volume, approximately 1 ½ hours.
- Punch dough down, knead 20 seconds.
- Let stand until ready to use.
- Preheat oven to 450 degrees F.
- Drain garlic and chili; reserving oil.
- Lightly oil baking sheet with this oil.
- Flatten dough between palms.
- Set on prepared sheet.
- Using heel of hand, press dough to fit sheet; thickness should be about 1/8 inch thick.
- Cover dough with tomatoes, leaving ¼ inch border; sprinkle with onion, cheese, herbs and olives.
- Bake 10 minutes.
- Sprinkle with Parmesan.
- Bake 2 minutes.
- Sprinkle with chives and serve immediately.