Pizza Margherita

Source: Better Homes and Gardens

2-3/4 to 3-1/4 cups all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
1 cup warm water (120 degree F to 130 degree F)
2 tablespoons cooking oil
1 cup shredded mozzarella cheese (4 ounces)
1 ripe medium yellow tomato, thinly sliced
1 ripe medium red tomato, thinly sliced
1 tablespoon olive oil or cooking oil
1/4 cup snipped fresh basil
1/4 cup grated Parmesan cheese

In a large bowl combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes. Grease an 11- to 13-inch pizza pan or baking sheet. On a lightly floured surface, roll half of the dough into a circle 1 inch larger than pizza pan. Transfer dough to pan. (Reserve remaining dough for another use.) Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned. Sprinkle mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Drizzle with 1 tablespoon oil. Sprinkle with fresh basil and Parmesan cheese. Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 12 appetizer servings.

Make-ahead tip: Prepare pizza dough. Divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.