Pizza Margherita From Fleischmann's®

Ingredients

Thin Crust:
1 1/4 cups all-purpose flour, divided, or more as needed
1 (.25 ounce) envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup very warm water (120 degrees to 130 degrees F)
2 tablespoons Mazola® Extra Virgin Olive Oil
Toppings:
2 tablespoons Mazola® Extra Virgin Olive Oil
1 teaspoon minced fresh garlic
Freshly ground Spice Islands® Sea Salt Adjustable Grinder
2 medium tomatoes, thinly sliced
1/4 cup chopped fresh basil**
1 cup shredded Italian cheese blend
1 teaspoon Spice Islands® Italian Herb Seasoning

Instructions

Preheat oven to 425 degrees F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

Pizza Margherita From Fleischmann's®

Ingredients

Instructions

Tags

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