Pizza with Sun-dried Tomatoes

Two 11-inch thin crust pizzas or one 14-inch thick crust pizza) In a bread machine, or a large bowl, mix:
	1 cup and 2 tbsp. water 2 tbsp. olive oil or vegetable oil 3 cups high gluten flour 1 tbsp. sugar 1 tsp. salt 2 tsp. dry yeast
Set your bread machine to "Pizza Dough" and let it take care the dough until it finishes the first rise. If not using a bread machine, take out the dough onto the floured flat surface. Knead the dough by hands for 10~15 minutes until the dough becomes elastic.

Grease a large bowl evenly. Put the dough and cover with plastic wrap or a wet paper towel. Let it rise until almost doubled at 80°~85°F. If the room is cool, let it rise in an oven heated less than 1 minute.

Divide the dough in half if you want a very thin crust pizza. You can freeze the rest of the dough. Take out the dough on a greased flat surface (a pizza stone would be the best) and with a rolling pin, roll the dough to 11-inch round shape or to preferred thickness and size. Spreading olive oil on the dough surface will make the work easy.

Preheat an oven to 400°F(200°C). Spread the pizza with:
	pesto sauce 1/2 cup sun-dried tomatoes several garlic slices fresh mozzarella cheese salt black pepper large image
Bake for 18~20 minutes at 400°F(200°C).
	large image
If you are using store-bought sun-dried tomatoes in olive oil, put them under cheese. They tends to get burnt if they are placed on top of pizzas.

Our Most Popular Recipes