Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! —Rachel Barton, Austin, Texas
- 1 tablespoon active dry yeast
- 1 cup warm water (110° to 115°)
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2-1/2 to 3 cups all-purpose flour
- 2 tablespoons cornmeal
- TOPPINGS:
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and thinly sliced
- 2 cups shredded part-skim mozzarella cheese
- 2 large tomatoes, thinly sliced
- 1/3 cup pitted kalamata olives, thinly sliced
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 6 fresh basil leaves, thinly sliced
Sourse: tasteofhome.com