• Preparation Time 20 minutes + 1 hour rising
  • Baking Time 20 minutes
  • Makes 2 pizzas
  • Freezing Not Recommended

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Ingredients

  • Dough
  • 2 tsp sugar
  • 2 tsp active dry yeast
  • 1 1/2 cups water, warm
  • 2 tbsp Crisco® Canola or Vegetable Oil
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 4 cups Robin Hood® Best For Bread Homestyle White Flour
  • Olive Tapenade
  • 1 can pitted black olives
  • 1 clove minced garlic
  • 3 tbsp Crisco Canola or Vegetable Oil
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • Topping
  • 1 cup strips of roasted red pepper
  • 2/3 cup crumbled goat cheese or feta cheese

Serving Size: 2 pizzas

Directions

Serving Size: 2 pizzas

  • Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand for 10 minutes, then stir well.
  • Stir in oil, salt, garlic powder, dried basil and 3 1/2 cups (875 mL) of flour. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves the sides of the bowl. Turn out onto floured board. Round up into ball.
  • Knead dough, adding more flour as necessary until smooth and no longer sticky (8 to 10 minutes).
  • Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.
  • Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  • Punch down. Turn out onto lightly floured board and let rest for 10 minutes. Divide dough into two. Press 1/2 batch in 14" (35 cm) pizza pan. Repeat with rest of batch to make 2 crusts.
  • Preheat oven to 425°F (220°C).
  • Combine all ingredients for olive tapenade in food processor until smooth. Spread each pizza with olive mixture. Top with roasted red peppers and goat cheese.
  • Bake in preheated oven for about 20 minutes, or until crust is crisp and browned.

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