Gourmet Pizza | Recipes

Gourmet Pizza

(19) Ratings:
Prep Time:
Baking Time:
Makes:2 pizzas
Freezing:not recommended

Perfect for hosting friends or family, this delicious blend of olives, goat cheese and roasted red peppers over a crispy crust will have guests reaching for a second slice…and possibly a third.



2 tsp 10 mL sugar
2 tsp 10 mL active dry yeast
1 1/2 cups 375 mL water, warm
2 tbsp 30 mL Crisco® Canola or Vegetable Oil
2 tsp 10 mL salt
1 tsp 5 mL garlic powder
1 tsp 5 mL dried basil
4 cups 1 L Robin Hood® Best For Bread Homestyle White Flour

Olive Tapenade

1 can 398 mL pitted black olives
1 clove minced garlic
3 tbsp 45 mL Crisco Canola or Vegetable Oil
1 tsp 5 mL dried basil
1/2 tsp 2 mL black pepper


1 cup 250 mL strips of roasted red pepper
2/3 cup 150 mL crumbled goat cheese or feta cheese


  1. Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand for 10 minutes, then stir well.
  2. 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.
  3. Knead dough, adding more flour as necessary until smooth and no longer sticky (8 to 10 minutes).
  4. Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.
  5. Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  6. 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.
  7. Preheat oven to 425°F (220°C).
  8. 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.
  9. Bake in preheated oven for about 20 minutes, or until crust is crisp and browned.

Nutritional Information

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