- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons Olive Oil, divided
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon each dried oregano, thyme and rosemary, crushed
- 1/2 teaspoon dried basil
- Dash pepper
- 2 to 2-1/2 cups all-purpose flour
- 2 plum tomatoes, thinly sliced
- 1/4 cup shredded part-skim mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Adapted from tasteofhome.com
In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn 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 and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
4. Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (12 pieces).