Lebanese Pizza with Akawie Cheese | Gay Lea

Ingredients

• 4 cups (1 L) SALERNO Akawie Cheese, shredded
• 2 lbs (900 g) bread flour
• 1 tbsp (15 mL) sea salt
• 1 3/4 cup (425 mL) water, very warm (120 to 130 °F/50 to 55°C)
• ¾ cup (175 mL) olive oil
• 2 tbsp (30 mL) instant yeast
• ½ cup (125 mL) za’atar seasoning
• 1/3 cup (160 mL) olive oil
• 1 1/2 cups (375 mL) black olives, sliced
• 1 1/2 cups (375 mL) cherry tomatoes, halved