|Tomatoes||2 Pound (1 Kilogram)|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 Small, chopped|
|Olive oil||50 Milliliter (Scant 1/4 Cup)|
|Warm milk||300 Milliliter (1 1/4 Cups, 110 Degree / 43 Degree)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|All purpose flour||500 Gram (3 1/3 Cups)|
|Pitted ripe olives||3 Ounce, chopped (75 Gram)|
|Dried oregano||2 Teaspoon|
|Crumbled caciocavallo/Grated parmesan cheese||4 Ounce (100 Gram)|
|Olive oil||1 Tablespoon|
To make topping, peel and chop tomatoes.
Combine tomatoes, garlic, onions, salt and olive oil in a large bowl.
Cover and set aside.
Flavor will improve while mixture stands.
To make pizza dough, stir sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Lightly beat egg into yeast mixture.Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and springy, 5 to 10 minutes.
Cover and let rise in a warm place 25 minutes.
Brush baking sheets with oil.
Preheat oven to 425°F (220°C).
On a floured surface, lightly knead risen dough; divide into 4 to 6 pieces.
Roll out pieces into individual rounds; place on oiled baking sheets.
Top each round with tomato mixture.
Scatter olives and oregano over pizza.
Sprinkle caciocavallo or Parmesan cheese over topping.
Bake 20 minutes or until edges are brown.
Sprinkle with olive oil on removal from oven, if desired.