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1.
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Cover the top of your pizza stone or, if you dont have one, the inside of a cookie sheet with a good dusting of flour.
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2.
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Pre-heat your oven to 425 degrees F.
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3.
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Pour 3 tablespoons of EVOO into a small bowl.
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4.
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Cut out a chunk of your 5-minute Bread dough, big enough to be the size somewhere in between a baseball and a softball.
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5.
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With your fingers flatten the dough to fit on top of your pizza stone or cookie sheet.
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From this point on, the crust will remain on the stone or cookie sheet until the pizza is done.
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6.
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With a pastry brush, cover the top of the flattened dough with a thin layer of the olive oil.
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7.
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Turn the dough over (this can be delicate and messy but you can always work the dough back into shape with your fingers) and brush the other side with olive oil.
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8.
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Partially bake the dough for about 7 minutes and take it out of the oven (carefully!
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).
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9.
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Using a large spoon or a ladle, spread the pizza sauce on top of the partially-baked crust and cover it as evenly as possible to within one inch of the edges.
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10.
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Distribute the rest of the ingredients (except for the cheese) all over the top of the pizza sauce.
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Be creative, my grandchildren like it when I make smiling faces with the pepperoni, black olives and the peppers.
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11.
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Cover the top of the pizza completely with the mozzarella all the way to the edge.
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12.
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Place the pizza stone or cookie sheet in the 425 degree oven and bake for approximately 20 minutes or until the cheese is bubbly and the edges of the crust have turned a dark, golden brown.
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If the edges are very light, this may mean that the center of the crust is still raw.
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13.
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Take the pizza out of the oven and place it on a fire-resistant surface.
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Let it rest for approximately 10 minutes (if you can resist it that long), slice and enjoy!
