Cheese Tomato Pizza
As a meal or an after-school treat, Cheese-Tomato Pizza
is a crowd pleaser for all ages
Makes 2 (12-inch) Pizzas
Dough: 3-1/2 cups all-purpose flour 1 tablespoon sugar 1 envelope FLEISCHMANN'S RapidRise Yeast 1-1/2 teaspoons salt 1 cup water 2 tablespoons peanut oil Topping: Quick Tomato Sauce (recipe follows) 1-1/2 cups mozzarella and provolone cheese blend 1/2 cup grated Cheddar cheese 1/2 cup grated fresh Parmesan cheese
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120o to 130oF). Gradually stir into flour mixture. Stir in enough remaining flour to make stiff dough. Turn out onto floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place each on greased 12-inch pizza pans or baking sheets. Prick dough with fork; let rest 10 minutes.
Parbake at 450oF for 5 minutes. Remove from pans; place on wire cooling racks. Spread Quick Tomato Sauce evenly on each crust; sprinkle with cheese. Bake on wire racks at 450o F for 10 minutes or until done. Cut into wedges and serve immediately.
Quick Tomato Sauce: Combine 1 (8-ounce) can tomato sauce and 1/4 cup tomato paste. Stir in 1/2 teaspoon each of crushed oregano and crushed basil.
Serving Size: 1 slice; 1/24 of recipe
Calories 120; Total fat 4 g; Saturated fat 2 g;
Cholesterol 10 mg; Sodium 310 mg; Carbohydrates 15 g;
Dietary Fiber < 1g; Protein: 5g