|Dry yeast||2 1⁄4 Teaspoon (1 Package)|
|Warm water||1 Cup (16 tbs) (100° To 110°F)|
|All purpose flour||3 Cup (48 tbs), divided|
|Cornmeal||2 Tablespoon, divided|
|Olive oil||1 Tablespoon|
|Salt||1⁄2 Teaspoon, divided|
|Shredded part skim mozzarella cheese||3 Ounce (3/4 Cup)|
|Parmesan cheese||2 Ounce, grated (1/2 Cup)|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Olive oil||1 Teaspoon|
|Tomatoes||2 Large, sliced|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped basil||1 Tablespoon|
1. Dissolve yeast and sugar in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, 1 tablespoon cornmeal, 1 tablespoon olive oil, and 1/4 teaspoon salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a
warm place (85°), free from drafts, 50 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
3. Preheat oven to 400°.
4. Roll dough into a 13-inch circle on a floured surface. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let dough rise 15 minutes or until puffy. Combine cheeses; set aside. Combine parsley, garlic, and 1 teaspoon olive oil. Brush garlic mixture over dough. Top with 1 cup cheese mixture and tomato slices. Sprinkle with remaining cheese mixture, 1/4 teaspoon salt, and pepper.
5. Bake at 400° for 20 minutes or until cheese melts. Sprinkle with basil. Let pizza stand 5 minutes.