Vegetarian Pizza
Pizza Dough
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Topping
- 6 ounces mozzarella cheese, thinly sliced
- 2 ripe tomatoes, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan.
Spread with toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
Let baked pizza cool for 5 minutes before serving.
Great served with a fresh Arugula Salad ... dressed with lemon juice, oilve oil, salt and pepper and a few shavings of parmesan cheese!