Total Time
2hrs 12mins
Prep 2 hrs
Cook 12 mins

The 2 hours prep time includes the rising of the dough.

Ingredients Nutrition

Directions

  1. Combine oil, garlic and chili in small bowl and let stand atleast 4 hours.
  2. For dough: Sprinkle yeast over ½ cup warm water in another small bowl and let stand until dissolved; stir to blend.
  3. Let stand until foamy and proofed, about 10 minutes.
  4. Combine flour, oregano, salt and pepper in large bowl.
  5. Add yeast mixture, ½ cup warm water and stir with wooden spoon to form slightly sticky dough.
  6. If dough is too dry, add remaining ¼ cup warm water 1 tblsp at a time.
  7. Turn out onto lightly-floured surface and knead until smooth and elastic, about 10 minutes.
  8. Oil large bowl.
  9. Add dough, turning to coat; cover and let rise in warm draft-free area until doubled in volume, approximately 1 ½ hours.
  10. Punch dough down, knead 20 seconds.
  11. Let stand until ready to use.
  12. Preheat oven to 450 degrees F.
  13. Drain garlic and chili; reserving oil.
  14. Lightly oil baking sheet with this oil.
  15. Flatten dough between palms.
  16. Set on prepared sheet.
  17. Using heel of hand, press dough to fit sheet; thickness should be about 1/8 inch thick.
  18. Cover dough with tomatoes, leaving ¼ inch border; sprinkle with onion, cheese, herbs and olives.
  19. Bake 10 minutes.
  20. Sprinkle with Parmesan.
  21. Bake 2 minutes.
  22. Sprinkle with chives and serve immediately.

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