First prepare the dough as it will need to rise. In the bowl of a large food processor with the regular blade, place 1 1/4 cups of water that has been warmed in the microwave for 1 1/2 minutes. You can use a glass pyrex measuring cup for ease. Add 1 tsp sugar and pulse twice to mix. Add 1 1/2 tsp salt and pulse twice to mix. Melt the 1 Tbs butter in the microwave - ~~at; 20 seconds - then add to processor and pulse twice to mix. Next add the 2 1/2 Tsp active dry yeast. I buy a 2 lb bag and keep it in the fridge as I do a lot of baking. You can use the packets from the grocery store. Each packet should contain 2 1/2 tsp but you can measure anyway to be sure. Pulse three times then add 1 cup of the flour and pulse for three seconds. Cover the bowl of the food processor with a large dish towel or pastry cloth to keep out light and drafts. Let this sit for 15 minutes. Uncover and note the mixture is very bubbly and has risen. Add the remaining 2 1/2 cups flour and pulse until a dough ball forms. Remove dough and continue kneeding with your hands adding small amounts of flour until dough is no longer sticky and forms a smooth ball. Wipe the bottom and sides of a large tapered bowl with olive oil (I use a paper towel); place the dough ball in the bowl and dab oil on top of dough. Cover the bowl loosely with plastic wrap then with a large cotton bakers cloth or a large dish towel. Place bowl with dough in a dark draft free place. My oven has no pilot so I just place it in there. Allow to rise for one hour. Meanwhile, remove the stems and seeds from the three green, long, mild peppers and slice the wide way into thin rings (1/16th inch). Next slice rings into fourths. Peel and chop the onion or slice it into very thin pieces that can fall apart while being sauteed. Heat the 6 Tbs olive oil and 1 Tbs butter in a small to medium frying pan over medium heat. Add the pepper and stir/saute for a minute. Add the onions and 1/2 tsp salt and stir/saute until both have wilted and softened. Keep heat to medium as you want the onions and peppers to cook but NOT to brown. Remove peppers and onions to a bowl and set aside. Cook the five pieces of bacon by whatever method you prefer - I have a microwave bacon pan that works really well - then when done allow to cool and crumble into small pieces. Use a hand grater to shred the swiss cheese wedge onto a large sheet of wax paper (for ease of handling). Shred the Mozarella ball on the same grater but using a different sheet of wax paper to catch. Slice the large fresh tomato as thinly as you can without it falling apart (try for 1/8 to 1/16th inch). A large beefsteak tomato is best or you can use two smaller tomatoes if necessary. (they should be firm for ease of slicing). Set aside tomato in a large flat plate. Measure out your 1 1/2 cups tomato sauce - if possible use your own home made otherwise a jar or canned variety will have to do. Use a plain sauce not chunky or meaty. Preheat oven to 400 degrees. After the hour (use a timer) remove the bowl with the dough from the oven or wherever you have allowed the rising to take place. On a large floured wooden board plop out the dough trying not to deflate too much and with a floured rolling pin expand into a 14 inch circle. (I have a 14 inch diameter deep dish pizza pan). Alternately you can place the dough into a 14 inch deep dish pizza pan that has been sprayed with a non stick canola spray on bottom and sides and use your hands to work the dough out to the edges of the pan. If you have used the rolling pin then transfer the dough to the pan and press outward so that the dough rolls at the edge forming a thicker perimeter for the crust. You can sprinkle the dough with 1/4 tsp of salt if you wish. Next spread the onion and pepper mixture over the dough out to the edges. Use a ladle to spread the tomato sauce over the peppers and onions to cover the dough out to but not including the crust edge. Next sprinkle the shredded swiss cheese evenly over the tomato sauce. Sprinkle the crumbled bacon over the swiss cheese. Make ONE single layer of fresh tomato slices - as many as fit without overlapping. Sprinkle shredded mozarella over the tomato slices evenly covering pizza. Next dollop the black olive paste or tapenade over the mozarella. Do not cover the whole area - just strategic placed dollops (use a tablespoon for ease) to allow some for each slice. Place the pan in the oven - middle rack. Begin checking after twenty minutes using oven light and cook until crust edge is golden brown and mozarella has started to brown as well. Ovens vary so specific time cannot be given but in my case it is around 40 minutes total. The clue is in the crust and cheese color. Remove from the oven and let cool in the pan for five minutes then remove to a wooden board if possible, cut with a pizza wheel and enjoy!
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|Serving Size: 1 Serving (691g)|
|Recipe Makes: 4|
|Calories from Fat: 518 (36%)|
|Amt Per Serving||% DV|
|Total Fat 57.5g||77 %|
|Saturated Fat 24.1g||120 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 114.7mg||35 %|
|Sodium 1229.3mg||42 %|
|Potassium 1069mg||28 %|
|Total Carbohydrate 172.3g||51 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 161.7g|
|Protein 57.2g||82 %|
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Calories per serving: 1438
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