pizza margherita from fleischmann's®

Ingredients

• Servings: 2
• 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

Recipe

• 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.