In large mixing bowl dissolve Yeast in warm (110˚-115˚) water. Add 1 Tbsp. of the Olive Oil, Garlic Powder, Pepper, Italian Seasoning, Sugar and Salt. Stir to combine.
Add half of the flour the Olives and mix well. Slowly add remaining flour until a tacky dough forms. You may not use all of it.
On a lightly floured surface knead about 6 minutes, dough should be smooth and stretchy.
Use 1 Tbsp. of Olive Oil to oil a bowl. Put the ball of dough in bowl and turn over to coat the whole ball with oil so it doesn’t dry out. Cover and put in warm place until it doubles in size, 45-60 minutes.
Punch the dough down (firmly put your fist in the middle to deflate it, bring the edges into the center and reform the ball. Cover and let rest another 10-15 minutes.
Stretch dough out to a 13x9 rectangular shape, the dough will be elastic and try to pull back. Be patient don’t tear the dough. Using a little of the remaining Olive Oil grease a baking sheet. Place dough on baking sheet cover and let rise until doubled, approximately 30-45 minutes.
Preheat oven to 400˚.
Using your fingers make several dimples in the dough. Brush with remaining Olive Oil. Top with Tomato slices, Mozzarella and Parmesan.
Bake at 400˚ 18-24 minutes until cheese is melted and golden brown and delicious.