Fresh Mozzarella-And-Basil Pizza

By allie5jones

Ingredients

• Pizza dough:
• 1 (4-oz.) portion pizza dough
• 1/2 tsp. extra-virgin olive oil
• 1 large plum tomato, cut into thin strips
• 1 tbsp. sliced fresh basil
• 4 thin slices (2 oz.) fresh mozzarella
• 1 (1 oz.) slice country ham or smoked ham, cut into thin strips
• 1/4 tsp. pepper
• 1 c. warm water (100 degrees to 110 degrees)
• 1/8 tsp. sugar
• 1 (1/4-oz.) envelope active dry yeast
• 3 to 3 1/2 c. all-purpose flour
• 1 1/2 tsp. salt
• 1 tbsp. olive oil
• vegetable cooking spray

Details

Servings 1

Preparation

Step 1

Shape pizza dough into a 6 to 8 inch circle on a lightly floured surface. (Dough doesn’t need to be perfectly round). Place dough on a piece of parchment paper. Fold up edges of dough, forming a 1 inch border. Brush oil evenly over dough using a pastry brush. (If you don’t have a pastry brush, drizzle oil evenly over dough.) Cover pizza dough circle loosely with plastic wrap, and let rise in a warm place (85 degrees F.), free from drafts, 20 minutes. Heat pizza stone or heavy baking sheet 12 minutes in a 450 degrees oven. Remove and discard plastic wrap from dough. Layer tomato and next 3 ingredients evenly on dough. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone. Bake at 450 degrees for 10 minutes or until crust is golden. Pizza dough: Stir together 1 cup warm water and sugar in a 2-cup measuring cup. Sprinkle with yeast, and let stand 5 to 7 minutes or until mixture is bubbly; stir until blended. Place 3 cups flour and salt in food processor bowl. With motor running, add yeast mixture and olive oil; process mixture until dough forms. (If dough is too sticky, add more flour, 2 tablespoons at a time.) Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down. Turn dough in bowl, and coat with cooking spray; cover with cloth, and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Cut dough into 6 equal portions, shaping each portion into a 3-inch ball.