Preheat oven to 400˚F.
Pizza Dough:
Mix flour, rosemary, garlic powder, tapenade, yeast, sugar, and salt in a medium sized mixing bowl. Add the warm water and stir until all the dry ingredients are incorporated into a dough. Cover this dough with a towel or rag and let it rise in a semi warm place for about 30 minutes or so. Turn it out onto a floured surface and press by hand into your desired shape. Place prepared dough onto an oiled baking sheet or pizza pan.
Pizza Topping:
Slice the fresh mozzarella into 1/4" slices. Brush them with the Italian dressing, and let sit for 10 minutes. Heat 2T of the olive oil in a large skillet over medium setting. Add sausage, and brown on all sides. Continue to cook until done. Remove from pan and reserve until needed. Add fennel to skillet, and cook until softened, about 8–10 mins. Brush crust edges with 2T olive oil. Spread marinara in middle. Top with the marinated mozzarella. Arrange sausage, fennel, and olives on top. Bake in the pre-heated oven for 15 minutes. Open oven door, and arrange arugula on top of pizza. Sprinkle with the grated parmesan. Bake an additional 2–3 minutes, or until cheese begins to melt and crust is golden brown. Remove from oven, and drizzle with the remaining 2T olive oil.
Slice and serve with a glass of Cavit Merlot!
