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Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
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Twenty minutes before baking, place a baking stone in the oven and preheat to 450 degrees F.
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Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator.
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Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
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With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
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On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/8 inch thick round, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin.
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If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes.
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I've found that pulling the dough with my hands works best.
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Place the rolled out dough on a pizza peel that has been dusted with corn meal.
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Carefully slide the pizza shell on the hot pizza stone.
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Bake in a 450 degree F oven for 5 minutes.
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Meanwhile, in a small bowl stir together the olive oil and ground red pepper.
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Brush olive oil onto partially baked crust.
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Sprinkle with the mozzarella cheese.
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Top with the roasted peppers, tomato, onion, feta cheese, oregano and olives.
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Bake in a 450 degree F oven for 10 - 12 minutes more or until crust is crisp.
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*NOTE: To Roast Peppers:.
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Roast whole peppers on grill until black blisters appear on all sides, about 12 minutes.
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Remove peppers from grill and place in a covered dish for 15 minutes.
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Carefully peel skins from peppers (best not to do under running water); seed and chop.
