Cheese Tomato Pizza

Dough:
3 1/4 cups all-purpose flour
1 Tbsp sugar
1 pkg Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1 cup water
2 Tbsp peanut oil

Topping:
Quick Tomato Sauce (recipe follows)
1 1/2 cups mozzarella and provolone cheese blend
1/2 cup grated Cheddar cheese
1/2 cup grated fresh Parmesan cheese


In large bowl, combine 2 cups flour, sugar, undissolved yeast,
and salt. Heat water and peanut oil until very warm (120 to 130 F).
Gradually stir into dry ingredients. Stir in enough remaining
flour to make stiff dough. Turn out onto floured surface. Knead
until smooth and elastic, about 8 to 10 minutes. Cover; let rest
10 minutes.

Divide dough in half. Shape each half into a ball. Roll each into
a 12-inch circle. Place each on greased 12-inch pizza pans or
baking sheets . Prick dough with fork; let rest 10 minutes.

Parbake at 450 F for 5 minutes. Remove from pans; place on wire
cooling racks.

Spread Quick Tomato Sauce evenly on each crust; sprinkle with cheese.
Bake on wire racks at 450 F for 10 minutes or until done. Cut into
wedges and serve immediately.

Quick Tomato Sauce: Combine 1 (8-ounce) can tomato sauce and 1/4 cup
tomato paste. Stir in 1/2 teaspoon each of crushed oregano and crushed
basil.

Makes 2 (12-inch) pizzas
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Fleischmann's Yeast.