Ingredients

1-1/8 teaspoons active dry yeast3/4 cup warm water (110° to 115°), divided1/2 teaspoon sugar1/3 cup mashed potato flakes1-1/2 teaspoons plus 2 tablespoons olive oil, divided1/4 teaspoon salt1-3/4 cups bread flourTOPPING:2 medium tomatoes, thinly sliced1/4 cup pitted Greek olives, halved1-1/2 teaspoons minced fresh or dried oregano1/2 teaspoon coarse salt

Preparation

In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining 1/4 cup water. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes.

Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes.

With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt.

Bake at 375° for 30-35 minutes or until golden brown.