Fresh Tomato, Garlic & Basil Pizza
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Dough Ingredients:
1 Cup Lukewarm Water
1 Pkg. Yeast
1 Tsp. Salt
3½ Cups Bread Flour
Olive Oil
Cornmeal

Dissolve yeast in water. Mix into 3 cups of the flour and salt. Bread flour is very important because it provides a better texture dough. Reserve 1/2 cup flour to use with kneading. Spread a little of the reserved flour onto a bread board and turn dough out onto it. Knead the dough, mixing in a little of the flour, for about 10 minutes, until it is no longer sticky, but still soft and pliable.

Put dough into a bowl that has been coated with olive oil, flipping dough over once so that the dough has a light coat of oil. Cover bowl with plastic wrap and let rise for 45 minutes to 1 hour, until doubled in volume.

Punch down and let rise again for another 45 minutes to an hour until doubled again.

Punch down one more time and let rise for 10 minutes.

Prepare a pizza pan by brushing with olive oil and sprinkling it lightly with cornmeal.

Pull and press dough to completely cover pizza pan.

Topping For Pizza:
3 Tbs. Olive Oil
2 To 3 Large, Ripe Tomatoes
3 To 4 Cloves Of Garlic, Sliced
Grated Fresh Parmesan
Fresh Basil
Brush the dough with the olive oil. Slice the tomatoes into about ¼" slices and arrange artistically on top of dough. Spread the sliced garlic evenly over tomatoes. Sprinkle all over with fresh grated parmesan. (use one slice, or as much as you want). Bake at 425 for about 20 minutes until lightly browned. During last minute of baking, add the fresh basil to pizza, so that it is wilted and tender, but not dried out. Cool slightly, and serve hot.

Evelyn Moore