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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
2 teaspoons sugar |
1 cup warm water (100°to 110°) |
3 cups all-purpose flour, divided |
2 tablespoons cornmeal, divided |
1 tablespoon olive oil |
1/2 teaspoon salt, divided |
cooking spray |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/2 cup chopped fresh flat-leaf parsley |
4 garlic cloves, minced |
1 teaspoon olive oil |
2 large tomatoes, sliced |
1/4 teaspoon freshly ground black pepper |
1 tablespoon chopped fresh basil |
Directions:
1. Dissolve yeast and sugar in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, 1 tablespoon cornmeal, 1 tablespoon olive oil, and 1/4 teaspoon salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 50 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
3. Preheat oven to 400°.
4. Roll dough into a 13-inch circle on a floured surface. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let dough rise 15 minutes or until puffy. Combine cheeses; set aside. Combine parsley, garlic, and 1 teaspoon olive oil. Brush garlic mixture over dough. Top with 1 cup cheese mixture and tomato slices. Sprinkle with remaining cheese mixture, 1/4 teaspoon salt, and pepper.
5. Bake at 400° for 20 minutes or until cheese melts. Sprinkle with basil. Let pizza stand 5 minutes. Cut into 8 slices.
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