Recipe Update: Mozarella and Tomato Pizza

Halloo All!

A while ago I made this pizza, tweaked ingredients and ate it. It was delish!

Thought I'd share the recipe (along with the changes I made)

MOZARELLA AND TOMATO PIZZA

A crisp-crusted pizza holiding a filling of herb-flavored tomatos with a topping of sliced black (I used green) olives, peppers, and golden, melting mozarella--yum! To save time, prepare the filling while the dough is rising. makes one 25-cm (10 inch) pizza.

BASE
3 tablespoons fresh yeast
1/2 teaspoon sugar
1/2 cup lukewarm water
1.5 cups plain (white) flour. (*I used 1 cup white flour, 1/2 cup whole wheat flour and it turned out fine--using all wheat flour doesn't work very well though, as I learned the previous week when I tried this recipe and failed)
1/2 teaspoon salt
2 tablespoons olive oil

FILLING
2 teaspoons olive oil
1/4 teaspoon yellow asafetida powder (asafetida is basically something akin to garlic and onion powder put together. I like lots of these ingredients, so I used way more than 1/4 teaspoon)
1 400g (14oz) can whole Italian Tomatoes, chopped and undrained, or 1.5 cups fresh tomato puree.
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper.

TOPPING
1/4 cup grated mozzarella cheese (Personally I'm not a mozarella fan--I used feta and goat cheese, and way more than just 1//4 cup. Vegan cheese should work perfectly fine as a substitute as well).
2 tablespoons grated parmesean (or grana padano) cheese
1 cup thin strips of eggplant, deep-friend until dark golden-brown, then salted (honestly I'm not a HUGE fan of eggplant..and there was asparagus in my refrigerator. Tastes AWESOME).
1 small red (green, yellow, orange) pepper, diced
1/4 cup black (green) olives, pitted and halved.

INSTRUCTIONS
Cream the yeast with the sugar in a bowl, add lukewarm water, and let stand for 10 minutes or until bubbles appear on the surface.

Sift flour and salt into a bowl, make a well in the center, and add oil and yeast mixture. Mix to a firm dough. Turn out the dough onto a floured surface and knead for 10 minutes or until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover, and leave in a warm place for 30 minutes or until the dough has doubled in size.

Punch down the dough with your fist and knead into a small ball. Flatten the dough with a rolling pin and roll into a circular sheet of pastry that will just fit a 25-cm (10 inch) pizza pan (or, in my case, cookie sheet). Place dough carefully on the pan.

Prepare your filling: Heat the olive oil in a large frying pan over moderate heat. When hot, add the asafetida and saute momentarily. Add the undrained canned tomatoes or tomato puree, tomato paste, oregano, basil, sugar, salt and pepper. Bring the sauce to a boil, then reduce the heat, and stirring occasionally, simmer uncovered for 10-15 minutes or until the sauce is thick and smooth. Allow the filling to cool somewhat.

Spread cooled filling over pizza base, leaving a little border uncovered. Combine half the grated mozzarella cheese with the parmesean and sprinkle over the tomato filling. Top with the eggplant strips, chopped peppers, and olives. Sprinkle on the remaining cheese.

Bake in a preheated oven (220C/430F) for 15-20 minutes or until the crust is golden brown.

Serve hot.