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Ingredients
- 1 pkg active dry yeast
- 1 cup warm water (110-115 degrees)
- 2 Tbsp olive oil, divided
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp each dried oregano, thyme and rosemary, crushed
- 1/2 tsp dried basil
- Dash pepper
- 2 to 2 1/2 cups flour
- 2 plum tomatoes, thinly sliced
- 1/4 cup shredded part-skim mozzarella cheese
- 1 Tbsp grated Parmesan cheese
Details
Servings 12
Preparation time 30mins
Cooking time 50mins
Preparation
Step 1
In a lg bowl, dissolve yeast in warm water. Add 1 Tbsp 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).
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.
Punch dough down. Cover and let rest for 10 minutes. Shape into a 13x9 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.
Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400F for 20-25 minutes or until golden brown. Remove to a wire rack.
PROOFING YEAST:
Dissolve one pkg yeast and 1 tsp sugar in 1/4 cup warm water (110-115 degrees). Let stand for 5-10 minutes. If the mixture foams up the yeast mixture can be used because it's active. If it doesn't foam, the yeast should be discarded and you'll need to proof another pkg.
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