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| 2 loaves | Bridgford Frozen Ready-Dough® , thawed |
| 1 tbsp | olive oil |
| 1 tsp | ground cumin |
| ½ tsp | red pepper flakes |
| ½ tsp | oregano |
| ½ | yellow or green bell pepper, thinly sliced |
| 1 | large tomato, diced and drained (or use 1 cup canned tomatoes, drained) |
| ½ | ½ purple onion, thinly sliced |
| ½ - 1 cup | ½ - 1 cup ripe olives, pitted and drained |
| 2 tbsp | chopped canned jalapenos or green chiles (optional) |
Combine both loaves of dough together (dough should be completely thawed). Grease a 17 x 11 inch baking sheet. Roll out thawed dough on a lightly floured surface to a 17 x 11 inch rectangle. If dough shrinks back after rolling, let rest 5 minutes and then continue rolling. Place dough in pan, pressing dough to corners. Brush dough with olive oil. Let dough rise until puffy (30-60 minutes). Gently dimple dough with your fingertips. Evenly top with spices, sprinkle with tomato, bell peppers, onion, olives and chiles. Bake in a preheated 375° oven for 12-15 minutes or until light golden brown. Remove from oven and pan to cool on wire rack.
*For a thinner crust, use only 1 loaf of dough.
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