Pizza with tapenade and roasted sweet peppers

For the crust, as always, prepare a stiff white bread-dough, and knead well. Ours had two and a half cups flour, two heaping Tbsp honey, 1 packet yeast, 1/4 tsp salt, and 1 1/2 cup warm water. Let rise for a while, and then roll out with a rolling pin on a floured surface. The rolling pin develops the gluten horizontally, leaving the vertical struts unformed, so that the pizza crust can bubble in the oven.

For the sauce, combine pitted kalamata olives, capers, and one anchovy fillet (rinsed and deboned) in the blender.

For the peppers, wash, deseed, and slice into strips. Cook in a dry cast-iron skillet over high heat, stirring regularly, until the sides start to blacken.

For the cheese, cube 1/2 lb provolone, crumble 1/3 lb feta, and grate some Parmesan. Assemble the pizza and bake on a pizza stone 15 minutes at 500°F.