Dough:
2 Table spoons Yeast
1 Cup Warm Water
Pinch of sugar
¼ Cup Olive Oil
1 tsp Salt
1 T chopper rosemary
1 T Chopped Garlic
3-3 ½ Cups Flour

Combine the yeast, sugar, and water, let stand 5 – 10 minutes till the yeast water starts to foam. Using a wooden spoon, mix in the oil, garlic, rosemary, and a little of the flour at a time, note it may not take it all, and add all the rosemary, salt, and garlic. Mix until a ball forms and pulls away from the sides of the bowl. Knead the dough for 8-10 minutes and then rest till double in size. On a lightly floured surface roll the dough out to fit either a 12 in DO or an oval DO. With olive oil coat the Dutch oven lid and place the dough on it, put on the topping and bake as per the directions after topping recipe. Note the lid is now the bottom and the top will be the Dutch oven.

Topping:
14 grape tomatoes cut in half
20 pepperonis sliced into thin strips
1 T Herb blend of your choice
Salt and Pepper
½ cup Italian cheese blend
Olive Oil to drizzle

After your dough is ready place the tomato halves on the dough, add the Pepperonis, herbs, salt, and pepper. Sprinkle with cheese and drizzle with olive oil.

Bake in Dutch oven using the ring method on top and bottom with a row down the middle. Should take about 45 minutes.