Ingredients
- 1 packet of dry instant yeast or 21/2
- 1/2 teaspoon sugar
- 3/4 cup warm water
- 2 cup all purpose flour
- 5 1/2 teaspoon herb salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 tablespoon olive oil (and more for drizzling)
Preparation
Baking Directions:
Dissolve yeast and sugar in warm water, and allow yeast to bloom.
In the bowl of a food processor fitted with the metal blade, add dry ingredients.
Pulse 3 to 4 times to mix ingredients.
With motor running, pour in olive oil, then pulse 5 to 6 times.
Add yeast mixture, and continue to process for 1 minute or until the dough comes together and forms a ball.
Turn dough out on lightly floured surface and lightly knead dough 3 to 4 times or until it’s smooth.
Turn into a well-oiled bowl.
Cover with a dry towel or plastic wrap.
Set in a warm place to double in size, about 45 minutes.
Punch dough down and let rest for 5 minutes.
Generously oil a 14-inch tart pan and carefully slide the dough into the pan.
Spread the dough out to the edges with fingertips.
Make dimples in dough with fingertips and top with sundried tomato pesto and balls of ricotta cheese.
Drizzle the top with olive oil and a light sprinkling of salt.
Bake at 400 degrees until golden brown and cooked through, about 20 minutes.
Before cutting, sprinkle chopped or sliced olives on top.
