Source of Recipe
1 1/2 cups all-purpose flour, divided
1 teaspoon sugar
1 package quick-rise yeast (2 1/2 teaspoons)
1/2 cup warm water (105` to 115`)
1 teaspoon olive oil
1/2 teaspoon salt, divided
2 teaspoons cornmeal
3 garlic cloves, minced
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 tablespoon minced fresh cilantro
3/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1 (8-ounce) can no-salt-added tomato sauce
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Lightly spoon flour into dry measuring cups; level with a knife.
Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add 1 1/4 cups flour, oil, and 1/4 teaspoon salt; stir to form a soft dough.
Turn dough out onto a lightly 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.
Place dough in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°F), free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 450°F.
Punch dough down; roll dough into a 12-inch circle on a lightly floured surface. Place dough on a baking sheet or 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough to form a rim. Let dough stand, covered, 10 minutes.
Place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and sauté 2 minutes. Add 1/4 teaspoon salt, oregano, cilantro, fennel seeds, pepper, and tomato sauce; reduce heat, and simmer, uncovered, 20 minutes or until mixture is thick, stirring occasionally. Spread sauce over pizza crust; sprinkle with cheese. Bake at 450°F for 10 minutes or until cheese is melted and crust is golden. Remove pizza to cutting board; cut into wedges.
Amount Per Serving: Calories 221
Fat 5.8 g, Cholesterol 16 mg,
Sodium 338 mg,