Instructions

To the warm water add the sugar and yeast, stir until combined and let sit for 5 minutes. I just heated up a mug of 1 cup of water for about 40 seconds in the microwave and then mixed this up.

While your yeast is working, add to your stand mixer bowl the flour, olive oil, rosemary, and salt. Once the yeast is done, pour that in and turn on your mixer, dough hook attached. Mix until dough forms, stopping to scrape down the sides as needed. Then set your timer for 10 minutes and let the mixer do all the kneading for you. You can also do all of this by hand if you don't have a stand mixer. Just takes more work!

When the dough is done, add the kalamata olives to the bowl. I didn't have much luck getting the mixer to mix these in for me so I kneaded them in by hand by folding them into the dough.

Once you have the olives mixed in, place the dough in a well-oiled bowl and cover with a towel. Put it in a warm spot for 30 minutes and let the dough rise. It should double in size.

While the dough is rising, add the tomatoes, 2 tablespoons of rosemary, garlic, salt and pepper and 2 tablespoons of olive oil to a bowl and combine. Allow to sit while the dough rises.

Preheat your oven to 400 degrees Fahrenheit. Grease a baking sheet or use a silicone baking mat to prevent the dough from sticking.

Turn the dough out onto the baking sheet and use your fingers to press it out, flattening the dough. It doesn't need to reach the edges and it doesn't need to be perfectly shaped. Just try to make it the same thickness all the way around.

Brush the last tablespoon of olive oil over the top of the dough. Then add the bowl of toppings to the top: tomatoes, rosemary and garlic. Arrange the tomatoes so they don't overlap and spread the rest of the toppings out too.

Sprinkle the top with the cheese.

Bake for 15-20 minutes or until the dough starts to brown a bit. Be careful not to overcook it so it doesn't get hard.

Cut it up and dig in!