Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Dry yeast
1/2 c Warm water (105-115°F)
1 t Sugar
1/2 c Non-fat milk
2 ts Minced garlic
Salt
3 c Flour
2 tb Yellow cornmeal
1 1/2 tb Olive oil
5 Thinly sliced Roma tomatoes
2 tb Chopped fresh basil
1/3 c Shaved Parmesan cheese
Sprinkle yeast over warm water in small bowl. Stir
until dissolved. Stir in sugar. Let stand until
mixture begins to bubble. Stir in milk, garlic and 1
teaspoon salt.
Beat in enough flour to make moderately stiff dough.
Turn dough out onto lightly floured surface and knead
until smooth and satiny, 10-12 minutes. Shape into
ball and place in lightly greased bowl, turning to
grease all sides. Cover and let rise in warm place
until doubled.
Punch dough down. Roll out on lightly floured surface
to a 13x9" rectangle. Place on lightly greased baking
sheet sprinkled with cornmeal. Brush dough with half
of oil. Cover with tomato slices slightly overlapping
in rows. Brush tomatoes with remaining oil. Season
tomatoes to taste with salt and pepper.
Bake at 350°F 20-25 minutes or until edges of pizza
dough are browned. Sprinkle with fresh basil and
cheese. Cut into 2x4" pieces.
