1 teaspoon minced fresh or 1/4 teaspoon dried thyme
2 garlic cloves, minced
1/4 cup dry white wine
1 teaspoon cornmeal
8 pitted oil-cured olives, halved
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process until mixture forms a ball. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in bulk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion, and sauté 15 minutes or until golden brown. Add bell peppers, thyme, and garlic; reduce heat to medium-low and cook 5 minutes, stirring frequently. Stir in wine; simmer 5 minutes or until wine evaporates.
Preheat oven to 450°.
Punch dough down; roll dough into a 10 1/2-inch circle on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Top with onion mixture and olives. Sprinkle with cheese. Bake at 450° for 20 minutes or until crust is golden brown.