|Frozen whole-wheat dough/White bread dough||16 Ounce (1 Loaf)|
|Olive oil/Cooking oil||3 Tablespoon|
|Ground red pepper||1⁄8 Teaspoon|
|Shredded mozzarella cheese||6 Ounce (1 1/2 Cups)|
|Sweet peppers/One 12 ounce jar roasted red sweet peppers, drained and cut||3 Medium, roasted and cut into 1 inch-wide strips (Red, Yellow / Green / Both)|
|Tomato||1 Large, chopped|
|Red onion||1 Medium, cut into thin strips|
|Semisoft goat cheese/Feta cheese||6 Ounce, cut up / crumbled (Chevre)|
|Pitted black olives/Such as kalamata / ripe olives||10 , quartered lengthwise|
|Fresh oregano leaves/Snipped basil||4 Tablespoon|
1 Thaw the bread dough. On a lightly floured surface, divide dough into 8 pieces. Cover; let dough rest for 10 minutes. Roll each piece of dough into a 6-inch circle. Grease 2 extra-large baking sheets; sprinkle with the cornmeal. Transfer dough circles to baking sheets. Bake in a 450° over for 5 minutes. Place baking sheets on wire racks to cool.
2 Meanwhile, in a small bowl stir together the olive oil or cooking oil and ground red pepper; brush onto crusts. Sprinkle with the mozzarella cheese. Top with the roasted peppers, tomato, onion, goat cheese or feta cheese, and olives.
3 Bake in a 450° oven for 5 to 7 minutes more or until crusts are crisp. Before serving, sprinkle with oregano or basil.