Pizza Margherita

1 recipe Pizza Dough (see recipe below)
1 tablespoon olive oil
1 15-ounce can crushed tomatoes, undrained (1-3/4 cups)
1 tablespoon snipped fresh basil
2 cloves garlic, minced
2 tablespoons tomato paste
16 ounces fresh mozzarella, sliced
Fresh basil leaves

1. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Thin-Crust Pizzas directions. Drizzle dough with olive oil.

2. For sauce, in a medium bowl, combine tomatoes, snipped basil, garlic, and tomato paste. Spread a thin layer of sauce over dough in each pan.

3. Bake in the preheated oven for 15 minutes. Remove pizzas from oven and place mozzarella in single layer on top of the sauce. Bake for 10 to 13 minutes more or until crust bottom is crisp and brown. Top with basil leaves. Cut pizzas into wedges and serve immediately. Makes 8 servings.

Herbed Whole Wheat Pizza Dough Recipe: Add 1 cup water, 2 tablespoons olive oil, 2 cups bread flour, 1 cup whole wheat flour, 2 teaspoons dried and crushed basil or oregano, 3/4 teaspoon salt, 1/4 teaspoon garlic powder, 1 teaspoon active dry yeast or bread machine yeast to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.

For thin-crust pizza: Divide dough in half. For each pizza, grease an 11- or 12-inch pizza pan or a large baking sheet. On lightly floured surface, roll 1 portion of dough into a 12- to 13-inch circle. Transfer to prepared pan, building up edge slightly. Prick crust with a fork. do not let dough rise. Bake in a 425 degree F oven 10 to 12 minutes or until lightly browned. Add desired topping. Bake for 10 to 15 minutes more or until edge of crust is golden brown and the topping is bubbly.

For thick-crust pizza: Grease a 13- or 14-inch pizza pan. With greased fingers, pat dough into prepared pan, building up the edge. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375 degree F oven for 20 to 25 minutes or until lightly browned. Add desired topping. Bake for 15 to 20 minutes more or until the topping is bubbly.

Makes two 11- or 12-inch thin-crust pizzas or one 13- or 14-inch thick-crust pizza (6 servings).