After getting an email about this recipe from Mark H. (aka Famdoc in the comments), I took the liberty of translating it from the French. If you're fluent in française, do click to the original, as my translation may be a bit shaky. ;)
In place of the oregano, Mark recommends using a handful of various fresh herbs from the garden (or market): basil, thyme, oregano and rosemary.
For the dough:
30 g yeast
300 g flour
15 cl milk
10 cl olive oil
A pinch of salt
For the toppings:
1 kg cherry tomatoes
10 g dried oregano
5 cl olive oil
Basil, to taste
100 g Niçoise olives
Salt and freshly ground pepper
1. Dissolve yeast in a little warmed milk. In a large bowl, mix the yeast with the flour, 15 cl milk, the olive oil, and the salt. When the dough becomes flexible, spread it out it in an oiled pan about 30 centimeters (12 inches) in diameter.
2. Let rise 2 hours at room temperature. Preheat oven to 210°C (410°F). Wash, équeutez???, wipe, and cut tomatoes in half.
3. Lay out tomatoes in a rosette on the dough. Salt and pepper the tomatoes, and sprinkle the oregano over. Then give it a nice pour of olive oil. Bake for 20 to 30 minutes. Remove from oven, let cool a bit, and serve after adding the olives and basil.
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