Execution

Allow the pizza dough sheets to come to room temperature. Cut the tomatoes and remove the seeds as well as the liquids. Chop them in squares and lightly salt in order to extract as much liquid as possible. Let them dry on absorbent paper towel. It is important that the tomatoes are fully dry in order to have a well-baked traditional style pizza. Dice the onions and peppers. Spread some of the olive oil over a shallow baking tray. Lay the two sheets of dough onto the pan. Press the sheets edges together to get one large pizza crust. With your fingers, spread out the dough until it covers the entire surface of the pan and becomes thin. Place the chopped vegetables, the dry tomatoes, the onions, the peppers and the chopped olives on top. Sprinkle with oregano as well as salt and pepper. Pour on the olive oil and bake at 200°C at resistor mode, on the bottom rack of the oven for about 30 minutes until the dough turns golden.