Title: Pizza ala siciliana (ew)
 Categories: Main dish, Pizzas
      Yield: 1 Pizza
 
    3/4 lb Pizza Dough
           Semolina or cornmeal for
           -dusting
      1 tb Olive oil, preferably extra
           -virgin
    1/2 c  Tomato Sauce
      6    Black olives, pitted &
           -sliced
      6    Green olives, pitted &
           -sliced
      3    Anchovy fillets, rinsed,
           -patted dry & chopped
      1 tb Drained capers
      1 tb Freshly grated Parmesan
           -cheese
 
  Place a pizza stone, baking tiles or an inverted baking sheet on the
  lowest rack of a cold oven; preheat for 30 minutes to 500 F or the
  highest setting.
  
  Place dough on a lightly floured surface and pat into a disk. Use a
  rolling pin or your hands to roll or stretch the dough into a cicle
  that is 1/4 inch thick and 10 to 12 inches in diameter. Transfer to a
  semolina or cornmeal dusted pizza peel or inverted baking sheet.
  
  Brush the dough with a little of the olive oil. Spread tomato sauce
  over the dough to within 1/2 inch of the edge. Distribute olives,
  anchovies and capers over the sauce. Sprinkle with cheese. Drizzle
  with the remaining olive oil.
  
  Carefully slide the pizza onto th heated pizza stone and bake for 6
  to 8 minutes or until the bottom is crisp and browned and the top is
  bubbling.
  
  Entered