Sun Dried Tomato-topped Pizza
You may buy pre-made pizza dough, a frozen pizza crust, a pizza dough mix...or...make the dough yourself using this recipe.
1 envelope active dry yeast
1 cup warm water (approximately 100°)
½ tsp sugar
1 tsp sea salt
2 ½ cups (or a little more) all-purpose flour
¼ cup olive oil + 2 tbsp
1 16 oz can Tomato Sauce
1 tbsp oregano
¼ cup grated Parmesan
1 tsp olive oil
¼ tsp each salt, pepper and basil
1-2 garlic cloves, crushed
1 cup shredded mozzarella
½ cup julienne-cut Traina Sun Dried Tomatoes
8 basil leaves shredded
If planning to make the dough...
In a bowl, empty packet of yeast. Pour warm water over the yeast and stir until dissolved. Sprinkle sugar on top of the water. Wait 15 minutes for full bloom of yeast.
In the bowl of a mixer fitted with a dough hook, combine 2 cups of flour and add salt, yeast and oil with the mixer running on low speed. Continue beating until a ball begins to form. Add more flour if the dough is too sticky. When a soft, smooth ball forms, remove the dough from the mixer.
Coat a bowl with the remaining oil. Place the dough in the bowl and roll the dough around coating all sides with oil. Keep in a warm place until dough is doubled in size.
While the dough is doubling, turn oven on to 500°. Place pizza stone in oven. When dough is double, press 1/2 the dough into two 9 inch pizza pans.
Top with pizza sauce, cheese and your favorite vegetables or meat and cook approximately 10 minutes. (Important Tip: Remove from oven and add Traina Sun Dried Tomatoes and fresh basil).
Return to oven until tomatoes are heated trhough, approximately 5 minutes.