Preparation

• 1 n a large mixing bowl, whisk together water, 1 Tablespoon flour, yeast and sugar. Allow to sit for 5 minutes until foamy.2 Stir in 1/2 cup California Ripe Olives, semolina flour, salt, oil and remaining all purpose flour.3 Knead for 7-9 minutes until soft and smooth. Set aside for 45-60 minutes in a loosely covered, well-oiled bowl, until dough has doubled in size.4 Divide dough into two pieces (8 1/2 ounce). Roll each piece into a 10-inch circle.5 Place one disc into the bottom of a 9-inch spring form pan with 2-inch high sides. 6 Spread pesto over the bottom of the dough. Top with a layer of broccoli. 7 Sprinkle with cheese and place remaining California Ripe Olives on top. Finish with a layer of roasted peppers.8 Cover with remaining dough, pinching dough together at the sides so that filling is completely enclosed. Bake in a 450•F oven for 15-20 minutes until golden brown and crusty. 9 Allow to cool slightly, then cut into 6 wedges and serve.
• Source: California Olive