Ingredients
1-1/8 teaspoons active dry yeast1/2 cup warm water (110° to 115°)1 tablespoon sugar1 tablespoon Italian seasoning1/4 teaspoon salt1/4 teaspoon pepper1-1/3 to 1-2/3 cups all-purpose flour2 tablespoons oil-packed sun-dried tomatoes, chopped2 tablespoons roasted sweet red peppers, drained and chopped2 tablespoons sliced ripe olives, drained5 Greek olives, sliced5 sliced green olives with pimientos, drained2 tablespoons minced fresh parsley1 tablespoon olive oil1 teaspoon kosher salt1 teaspoon shredded Parmesan cheese1 teaspoon shredded Romano cheese
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses.
Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.
