Sun-Dried Tomato Thin Crust Pizza

By Zehava Krohn

Pizza Dough:
1 tablespoon dry yeast
1 tablespoon sugar
13/4 cups warm water
2 tablespoons olive oil
4 cups bread flour
1 teaspoon salt
Cornmeal, for sprinklingTopping:
4 plum tomatoes, thinly
1 recipe Garlic Marinara Sauce (see opposite page)
11/2 cups shredded
mozzarella cheese
½ cup sun-dried tomatoes

  1. In the bowl of an electric mixer, combine yeast and sugar. Add warm water and let bubble. Add remaining dough ingredients and mix on low for 5 to 7 minutes, until dough is pliable.
  2. Divide into two balls. Coat in flour. Place in a bowl. Cover and let rise for 30 minutes.
  3. Meanwhile, preheat the oven to 500ºF. Place tomatoes on a greased baking sheet and roast for 7 to 10 minutes.
  4. Roll each ball of dough thinly using a rolling pin. You can roll them into a 12-inch round pizza or into a 9- x 13-inch baking pan.
  5. Preheat the oven to 475ºF. If using a pizza stone, sprinkle with cornmeal and place the dough on the stone. If you choose to bake your dough in a 9- x 13-inch baking pan, spray pan with nonstick cooking spray and sprinkle with cornmeal before placing dough in pan.
  6. Top pizza doughs with Garlic Marinara Sauce, mozzarella cheese, roasted tomatoes, and sun-dried tomatoes. Bake for 10 minutes.


Yield: 2 pies


For more great recipes, check out this weeks issue of Whisk by Ami