Onion and Black Olive Pizza Bread Lee Bailey's Cooking for Friends Yield: 1 pizza bread Dough: 1 package active dry yeast Pinch of sugar 1 cup warm water 3 cups all-purpose flour 1 tsp. salt ¼ cup olive oil Topping: 1 small onion, halved and sliced 2 Tbsp. olive oil 12 to 18 small black oil-cured olives, pitted and coarsely chopped, tossed in a bowl with about 1 Tbsp of their own oil Salt and pepper to taste Make the dough: In a small bowl, combine yeast, sugar and water. Allow to sit for about 15 minutes, until foamy. Combine flour and salt in a large bowl. Stir olive oil into the yeast mixture, then add to the flour, mixing well. Add a bit more flour if the dough is too damp. Turn dough out onto a floured surface and knead it lightly for a few minutes. Dough should be soft and elastic. Oil a large bowl and place dough in it, oil the top of the dough, cover it and allow it to rise in a warm, draft-free spot until doubled in size, about 45 minutes. Make the topping: When ready to assemble bread, preheat the oven to 400o and divide dough into 2 balls. Wrap one tightly in plastic wrap and refrigerate for up to 2 days or freeze. Oil a small pizza pan, about 12 inches, and roll out the dough to fit it. Pat the dough in place, leaving a thick border all around. Brush dough with 1 tablespoon of the olive oil. Toss onion with the remaining oil. Sprinkle oiled onion over dough and then sprinkle on the olives. Salt and pepper to taste and bake until golden, about 20 mintues.

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