Tomato Basil Pizza
Yield: 2 to 4 servings, two 8-inch pizza or one 12-inch pizza
INGREDIENTS
1 can (10 ounces) refrigerated pizza dough or Basic Pizza Dough:
1 envelope (1/4 ounce or 2 1/4 tsp) active dry yeast
3/4 cup warm water (105 F to 115 F)
2 cups all-purpose flour
1 teaspoon salt
DIRECTIONS
• Sprinkle yeast over water in a small bowl; stir to dissolve yeast.
• Let stand about 5 minutes.
• Stir in flour and salt to make a soft dough.
• Turn dough onto lightly floured surface.
• Knead until smooth and elastic, about 5 minutes, adding more flour if necessary.
• Shape into a ball.
• Place in a greased bowl; turn to coat.
• Cover and let rise in warm place until doubled in size, about 1 hour.
Topping:
Yellow cornmeal
1 cup shredded Mozzarella Cheese
4 ripe seeded Italian plum tomatoes, sliced
1/2 cup fresh basil leaves
1/2 teaspoon Tabasco brand Pepper Sauce
Olive oil
DIRECTIONS
• Preheat oven to 425 F.
• Prepare 12-inch round pizza crust according to package directions. Sprinkle two large baking sheets or jelly-roll pans with cornmeal.
• Punch down dough.
• Divide dough in half; roll or pat each dough piece into a 8-inch round if making pizza.
• Place on baking sheet.
• Dust crust with cornmeal ( about 2 tablespoons).
• Distribute Mozzarella Cheese evenly over crust.
• Layer with tomato slices and basil leaves.
• Drizzle with Tabasco
• Pepper Sauce and olive oil.
• Bake 15 minutes, or until crust is golden brown.
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