Dissolve the yeast with some water and a pinch of sugar.
Put flour, olive oil, water, sugar, salt and dissolved yeast in a mixer with a dough hook and mix until dough is formed.
Start slow and then go faster.
Once the dough leaves the hook easily, that's when you know your dough is ready.
Leave to rest until it is double its size. (15-20 minutes)
Keep covered with cling film, in a dry warm space.
For the Topping:
In a sauce pan put some olive oil and caramelize the onions slowly.
Put some thyme leaves and let it cook for a bit, then add cracked black pepper.
Smash the green and black olives in a bowl. Keep aside
Slice the tomatoes and keep aside.
For Assembling and Baking:
Put the dough into the greased pie dish. Put a little olive oil over the dough to flatten it with your fingers.
To knock back the dough, use your fingertips.
Make small craters with your fingers.
Top it with the caramelized onions, olives and tomato slices.
Add some basil leaves, grated parmesan cheese, some olive oil and pepper.
Place it in the middle rack of the oven at 180 degrees for about 20-25 minutes.
Serve with the Peperonata.
Fresh dough is topped with caramelized onions, olives, tomato slices, basil leaves and grated parmesan cheese, baked delicious.