Vegetarian

Dissolve the sugar in warm water, sprinkle the yeast, and let sit about 10 minutes until frothy.
In a large bowl combine the flour and salt, make a well, add the yeast mixture and olive oil, and mix until a dough forms.
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover and let it rise in a warm place about 1 hour or until doubled in size.
Heat the olive oil over medium heat, add the sliced onions and cook until soft and translucent (about 10 minutes).
Add the garlic, paprika, cumin, salt and pepper to the onions, stir and cook 2–3 minutes.
Add the sliced tomatoes and bell pepper and cook 5–7 minutes until vegetables are soft; remove from heat and cool slightly.
Preheat the oven to 400°F.
Deflate the risen dough, divide into two portions and roll each into a thin rectangle or oval about 1/4 inch thick.
Transfer the rolled dough to baking sheets lined with parchment and spread the cooked vegetable mixture evenly over the dough.
Bake in the preheated oven 20–25 minutes until edges are golden and dough is cooked through.
Remove from the oven, let cool slightly, and garnish with chopped parsley and olives if desired.
Cut into squares or slices and serve warm.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.