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1
Set a pizza stone or heavy baking sheet in the bottom third of the oven.
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2
Preheat the oven to 550, allowing at least 30 minutes for the stone to heat.
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3
On a lightly floured work surface, roll 1 ball of dough into a 6-inch round.
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4
Turn the edges of the dough up slightly to form a lip, then stretch the dough out to a 10-inch round.
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5
Transfer the dough to a lightly floured pizza peel or upside-down baking sheet.
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6
In a medium bowl, combine the olives, anchovy fillets, garlic, rosemary and 2 tablespoons of the extra-virgin olive oil.
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7
Season the tapenade with kosher salt and crushed red pepper.
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8
Brush the pizza dough with 1 tablespoon of extra-virgin olive oil and slide it onto the hot stone.
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9
Bake for about 5 minutes, or until the crust is lightly golden and crisp; poke the dough to deflate any bubbles while baking.
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10
Remove the pizza from the oven and spread half of the tapenade over it to within 1/2 inch of the rim.
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11
Bake the pizza for 2 minutes longer, or until the crust is golden and crisp.
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12
Let stand for 5 minutes before cutting into wedges or squares.
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13
Repeat with the remaining dough and tapenade.
