- 5 Lakeside Heirloom Tomatoes
- 1 cup Pitted Black Olives
- 2 packages Fresh Mozzarella
- 2 cups Flour
- 1 tsp Yeast
- 1/2 cup Warm Water
- 1/4 cup Olive Oil
- 1 tbsp Capers
- Dash of Balsamic Vinegar
- 1 handful of Basil Leaves
- Salt and pepper to taste
Heat oven to 275 degrees Fahrenheit.
Place flour in a mound on a flat surface and spread a hole in the middle. Add the warm water and yeast and let it sit for two minutes. Add a dash of salt use a fork to mix from the center out.
Add 2 tbsps of olive oil and knead well for 10 minutes. Shape into a ball, then cover with cling wrap or cloth and let sit for 30 minutes.
In a blender, add olives, capers, basil leaves, black pepper, and 3-4 tbsps olive oil; mix until it forms a paste.
Cut the pizza dough in half and use a rolling pin to thin it out. Shape it to the inside of a baking pan. Evenly spread the basil tapenade over top and bake for 15 minutes.
Thinly slice the mozzarella and cover the pizza. Bake for another 15 minutes.
Thinly slice the heirloom tomatoes and use them to top the pizza. Season with a dash of olive oil, balsamic, salt and pepper.