Pizza ala Siciliana olive oil

3/4 lb Pizza Dough Semolina or cornmeal for dusting 1 tbsp Olive oil, preferably extra virgin 1/2 cup Tomato Sauce 6 Black olives, pitted & sliced 6 Green olives, pitted & sliced 3 Anchovy fillets, rinsed, patted dry & chopped 1 tbsp Drained capers 1 tbsp Freshly grated Amul Pizza Cheese Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven; preheat for 30 minutes to 500 F or the highest setting. Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter. Transfer to a semolina or cornmeal dusted pizza pan or inverted baking sheet. Brush the dough with a little of the olive oil. Spread tomato sauce over the dough to within 1/2 inch of the edge. Distribute olives, anchovies and capers over the sauce. Sprinkle with Amul Pizza Cheese. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes or until the bottom is crisp and browned and the top is bubbling. Categories: Main dish, Pizzas Yield: 1 pizza

3/4 lb Pizza Dough Semolina or cornmeal for dusting 1 tbsp Olive oil, preferably extra virgin 1/2 cup Tomato Sauce 6 Black olive