Pizza making can be a big, big job and it is one that I enjoy.  However, I got to thinking that there must be other ways to gather together all of the things that make pizza great without making the dough and the sauce and then deciding on the fixins’.  If you feel the same here’s what you do.  And, if you’d like to turn it into a breakfast or brunch dish, crack as many eggs as you have diners – but no more than 4 – on top along with some slices of prosciutto or ham nestled into the cheese (in this instance, gruyère can replace the mozzarella).  Eh, voila!

1½ cups 00 flour (if you can find it, if not use all-purpose)

1 teaspoon sugar

1 teaspoon salt

1¼ teaspoons instant dry yeast

â…” cup warm water

2 teaspoons extra virgin olive oil plus more for drizzling

1 cup grated mozzarella

1 small basket cherry tomatoes on the vine

A handful of black olives, pitted or not, your choice

A few bits of fresh rosemary

½ teaspoon red chili flakes, optional

A good sprinkling of freshly grated parmesan

Combine the flour, sugar, and salt in a mixing bowl.  Add the yeast, stirring to blend in.  Combine the water with 2 teaspoons of the olive oil.  Pour the water mixture into the flour mixture, beating to combine.  When blended scrape the dough onto a lightly floured surface and knead with your hands for about 5 minutes or until smooth and elastic.

Oil a large bowl and place the dough into it.  Cover and let rest for 20 minutes.

Preheat the oven to 425ºF.

Line an 8-inch square baking pan with parchment paper, allowing the paper to cover the sides.  Set aside.

Lightly flour a clean, flat work surface.

Scrape the dough out onto the floured surface and, using a rolling pin, roll it out to about a 9-inch square.

Lift the dough up and fit it into the paper-lined pan, taking care to push the dough up against all sides of the pan.

Sprinkle the top with the mozzarella. (If using eggs and ham, use only half of the cheese, then break the eggs on top and nestle in the ham, finish with the remaining cheese.)  Lay the tomatoes randomly across the cheese.  Place the olives into the cheese and sprinkle the rosemary and chili flakes over the top.  Drizzle olive oil over the top and then generously top with grated parmesan.

Transfer to in the preheated oven and bake for about 15 minutes or until the cheese is melted and bubbly, the tomatoes slightly charred, and the dough golden brown.

Remove from the oven and let rest for about 5 minutes before cutting into squares.

Read the original on: Notes From Judie's Kitchen