Enhanced Berber Pizza

Ingredients

Semolina flour

2 cups

Active dry yeast

1 packet (2 1/4 teaspoons)

Salt

1 teaspoon

Warm water

3/4 cup (about 110°f/43°c)

Olive oil

2 tablespoons

Tomato sauce

1 cup

Bell peppers

1 cup, sliced (mix of red, yellow, and green)

Red onion

1/2 cup, thinly sliced

Olives

1/2 cup, sliced (preferably green or black)

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Cayenne pepper

1/4 teaspoon (adjust to taste)

Fresh cilantro

1/4 cup, chopped (for garnish)

Salt and pepper

to taste

Instructions

1. In a large mixing bowl, combine the semolina flour, active dry yeast, and salt. Gradually add the warm water and olive oil, stirring until a dough begins to form.
2. Knead the dough on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3. Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat up.
4. Once the dough has risen, punch it down gently and divide it into 4 equal portions. Roll out each portion into a thin circle or oval shape, about 1/4 inch thick.
5. If using a baking sheet, lightly grease it or line it with parchment paper. If using a pizza stone, sprinkle it with flour before placing the dough on it.
6. Spread a generous amount of tomato sauce evenly over each rolled dough, leaving a small border around the edges for the crust.
7. Top each pizza with the sliced bell peppers, red onion, and olives. Season with ground cumin, paprika, cayenne pepper, salt, and pepper to taste.
8. Bake in the preheated oven for 15-20 minutes, or until the crust is crispy and golden brown.
9. Remove the pizzas from the oven and sprinkle with freshly chopped cilantro. Slice into wedges and serve hot.