Instructions: For the dough, place yeast, 1/4 cup of the warm water, and sugar in a mixing bowl. Stir and let stand for about 10 minutes, or until creamy and foamy.

Add olive oil, garlic, basil, and pepper and stir. Using the dough hook of an electric mixer, mix in flour, about 1 cup at a time. Add salt and mix until a soft dough forms.

Place dough on a well-floured surface and knead to form a smooth, elastic dough, 3 to 4 minutes. Place dough in a large, greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours.

Meanwhile, prepare the olive tapenade. Place olives, garlic, capers, and anchovy in a food processor and puree until mixture forms a paste. Stop the machine, add lemon juice and olive oil, and process until incorporated.

Remove mixture from machine and set aside until ready to use.

When dough has doubled, punch down and turn out onto a well-floured board.

Roll out or stretch to a 12-inch circle about 1/4 inch thick.

Preheat oven to 450 degrees. Grease a baking sheet and dust with cornmeal.

Place dough in pan. Spread with the olive tapenade, then sprinkle with the peppers and crumbled feta. Bake until golden brown, 15 to 20 minutes. Allow pizza to rest a minute before slicing.

Makes one or two servings.

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