Bread, Cheese and Olives {A Pizza From Heaven}

Do you like bread? Cheese? Olives? If you’re nodding your head yes to any of those, then you will love this pizza. Please have it with a glass of wine for me! I would joyously take a chilled glass of Sauvignon Blanc… or even a crisp, sweet Riesling to counter the saltiness. I leave the blessed choice to you. (:

Bread, Cheese & Olive Pizza
{serves about 4 per pizza // makes two doughs}

4 C bread flour or unbleached, organic all-purpose flour {bread flour will make your crust crispier}
1/3 C EVOO, plus more for drizzling
2 T fine sea salt
1 teaspoon active dry or instant yeast
1/4 C raw sugar
5 cloves, crushed garlic
1 C high quality kalamata olives 
8 ounce mozzarrella ball, thinly sliced
1 C freshly grated fontina or pecorino cheese
1 C fresh cherry tomatoes, halved

Pour the yeast into 1 1/2 cups of warm water, around 110 degrees F. Sprinkle in about 1 teaspoon of white sugar. This will help activate the yeast. Set aside to let the yeast activate, which should take about ten minutes. You will know it has activated when there is a foamy layer on top of the yeast water.

In a separate bowl, combine the flour, salt, and sugar with a fork. Stir; slowly pour in the EVOO, stirring to combine. Pour in the yeast water mixture and stir with the fork until combined. The dough will be wet and sticky. Lightly coat a large bowl with olive oil. On a lightly floured, clean surface like your countertop, with floured hands, lightly knead the dough to make sure all of the ingredients are combined. {You can also do this with an electric mixer and skip the brief kneading by hand!} Work the dough as much as you can until it smooths out. It should still be sticky and a bit wet. Take it in your clean hands {easier to do when they’re not covered in dough} and form it as best you can into a smooth ball. Place it in the bowl coated in olive oil, cover with plastic wrap, and put in the refrigerator to rise until you are ready to use it. I’ve let mine sit for anywhere from an hour to three days, and the longer it sits the more flavorful it becomes. This will make two doughs!

When ready to bake, preheat the oven to 500 degrees F. Toss the halved tomatoes with olive oil and a small pinch of sea salt. Roast in the oven on a baking sheet or pizza stone for about 10-15 minutes, or until the tomatoes begin to lightly brown and lose some of their juice. This will also simultaneously heat up your baking sheet or pizza stone. Remove the tomatoes and drizzle the surface in olive oil. Taking half of the dough from the bowl, spread it out with your hands, to your desired thickness. Transfer to the baking sheet/stone. Drizzle a bit of EVOO on the dough, and spread the crushed garlic. Top with the mozz slices, roasted cherry tomatoes, grated cheese, and the olives on top. Bake for about 10-15 minutes or until the edges of the crust are golden brown and the cheese oozes. Garnish with fresh basil leaves.