Chilli, bocconcini, tomato and olive pizza

Dough

2 tsp	Active dried yeast
½ tsp	Sugar
1 cup	Water
2 cups	Flour
1 tsp	Salt
1 Tbsp	Olive oil
1	Polenta, (medium ground)

Topping

1	Red chilli, (or 2 large) (Main)
4	Bocconcini, (ball)
4	Vine-ripened tomatoes, (or 5, and a few cherry tomatoes)
1 handful	Olives, (kalamata, Spanish or sun-ripened in the Hawks Bay but not sold already pitted)
1 to drizzle	Olive oil
1	Salt & freshly ground pepper, (to season)

Directions

1. In a bowl put the yeast, sugar and water. Allow to stand until bubbles appear. Add the flour, salt and oil then mix and knead for at least 5 minutes or until smooth.
2. Place the dough in a lightly oiled bowl, cover and leave somewhere warm for an hour or until doubled.
3. Heat wood-fired oven or covered barbecue to 225C. Place the pizza stone in for 20 minutes while preparing the topping.
4. Slice the chillies, tear the bocconcini and slice the tomatoes, leaving the cherry tomatoes whole. Pit the olives if preferred and add.
5. Have the dough ready to roll out. Remove the stone from the oven and dust with a light coating of polenta.
6. Put the dough on to the stone, roll out quite thinly and arrange topping, drizzle with olive oil, season and return to oven for 20 minutes.