Topping

• 8 plum tomatoes, chopped 8
• 1 garlic clove, minced 1
• 1/2 tsp salt 2 mL
• fresh basil leaves, optional
• 1 lb shredded mozzarella cheese 454 g
• mushrooms, peppers, onions, etc.

Dough

• 2 tsp granulated sugar 10 mL
• 2 1/4 tsp active dry yeast 11 mL
• 1 1/2 cups warm water 375 mL
• 2 tbsp olive oil 30 mL
• 2 tsp salt 10 mL
• 1 tsp garlic powder 5 mL
• 4 cups ROBIN HOOD Best For Bread Homestyle White Flour 1 L

Preparation

Topping: Combine first 4 ingredients in non-metallic bowl and set aside to marinate.

Dough: Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes and then stir well. Add olive oil, salt, garlic powder and 3 1/2 cups (875mL) of Robin Hood Best for Bread Homestyle White Flour. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves sides of bowl.

Turn out onto lightly floured board. Round up into a ball. Knead dough, adding more flour until smooth, elastic and no longer sticky (8-10 minutes). Place in lightly greased bowl. Turn to grease top. Cover with waxed paper and tea towel and let rise in warm place, until doubled, about 45 minutes.

Punch down. Turn onto lightly floured board and let rest for 10 minutes. Roll dough to large rectangle and place on to greased baking sheet (20″ x 15″/50 cm x 38 cm) or two round pizza pans.

Spread with tomato mixture, cover with cheese and veggies. Bake in pre-heated 425ºF (220ºC) oven for 20 minutes, or until cheese is bubbly.

 

Source: http://www.robinhood.ca/recipe.details.asp?prcid=29&rid=649