(This pizza is topped with grilled chicken, artichoke hearts and bacon.)Submitted by Melissa Maxwell
2 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
1 Tbsp olive oil
1/2 c. water
Set aside for around 10 minutes or until frothy.
1 1/2 cups flour
(The directions say to make a well in the center of the mixture and stuff, but I just add it gradually in my Bosch. I usually end up adding a little more water.) Knead until smooth and elastic. (Or let the machine knead it for a couple of minutes.)
Place the dough in a large, slightly oiled bowl. Cover and let rise for at least 30 minutes.
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
12 Roma tomatoes, peeled, seeded, and chopped or 1 large can chopped tomatoes with their juices. (NOTE: I have tried this with fresh tomatoes, canned diced tomatoes, crushed tomatoes, and petite diced tomatoes. The petite diced tomatoes tasted the best.)
8 fresh basil leaves, coarsely chopped or 1 tsp. dried basil
salt and freshly ground pepper
In a large frying pan over medium heat, warm olive oil. Add the garlic and saute for a few seconds just until fragrant. Add tomatoes and cook, stirring frequently for about 10 minutes.
Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook until sauce thickens (15-20 minutes).
Use immediately or refrigerate for up to two days.
Create pizza using dough, sauce, and your favorite toppings. (Fun moms let their kids make their own pizzas. )
Cook at 425 degrees for 10-15 minutes.