If olives are a deal breaker, leave them off; the pizza is still yummy.
1 pound refrigerated fresh pizza dough
4 plum tomatoes, sliced
2 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1 tablespoon cornmeal
4 ounces feta cheese
1 ounce pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
How to Make It
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500° for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.