Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! —Rachel Barton, Austin, Texas
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon active dry yeast
- 1 cup warm water (110° to 115°)
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2-1/2 to 3 cups all-purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and thinly sliced
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 2 large tomatoes, thinly sliced
- 1/3 cup pitted kalamata olives, thinly sliced
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 6 fresh basil leaves, thinly sliced
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
- Preheat oven to 400°. Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake 8-10 minutes or until edges are lightly browned.
- Increase oven setting to 450°. Brush crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle with pepper flakes and basil. Yield: 2 pizzas (6 slices each).
Originally published as Mama Rachel's Tomato & Kalamata Pizzas in Healthy Cooking Annual Recipes Annual 2015, p181