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Tomato Basil PizzaYield: 2 to 4 servings, two 8-inch pizza or one 12-inch pizza 1 can (10 ounces) refrigerated pizza dough 1 envelope (1/4 ounce or 2 1/4 tsp) active dry yeast 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: 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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