Tomato and Mozzarella Pizza
Any night can be pizza night when you trade delivery for a simple homemade pie! Go with traditional basil and mozzarella on top or get creative for a signature pizza.
Prep Time: 1 hour
Ingredients
- 3 cups all-purpose flour divided
- 1 (0.25 oz.) package active dry yeast
- 1/2 teaspoon salt
- 1 cup warm water heated to 120 to 130°F
- 2 tablespoons canola oil
- 3 cups shredded part-skim mozzarella cheese
- 1 (14.5 oz.) can whole peeled tomatoes drained, sliced
- 1/2 cup thinly sliced fresh basil
Instructions
- Combine 2 cups flour, yeast and salt in a large bowl. Add water and oil. Mix with electric mixer on low speed until moistened, then mix 3 minutes on medium speed. Stir in additional 3/4 cup flour with a spoon until dough pulls cleanly away from side of bowl.
- Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands while working in an additional 1/4 to 1/2 cup flour, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 5 to 6 minutes. Divide dough in half. Cover loosely with plastic wrap and let stand on floured surface 10 minutes.
- Preheat oven to 425°F. Spray two 12-inch pizza pans or baking sheets with cooking spray. Set aside.
- Roll one piece of dough into a 12-inch circle on lightly floured surface. Transfer dough to prepared pan. Fold about 1/4 inch of outer edge underneath and pinch together to form a rim or rolled edge. Prick dough generously with fork; do not let rise. Repeat with remaining piece of dough.
- Spray crusts evenly with cooking spray. Sprinkle each crust with 1 1/2 cups cheese. Top each with half of the tomatoes and basil.
- Bake 15-17 minutes, or until cheese melts and is bubbly. Cut each pizza into 6 slices to serve.