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1. Preheat oven to 400 degrees F. Brush 2 large baking sheets with some of the oil; set aside. Prepare Pizza Dough. Divide each dough piece in half (4 pieces total). On a lightly floured surface roll each dough piece into a 9x6-inch rectangle. Transfer to prepared baking sheets. Fold edges up slightly. Brush dough rectangles with remaining oil. Prick dough rectangles with a fork. Bake, one sheet at a time, for 20 minutes or until browned.
2. Meanwhile, pat cheese dry with paper towels. Remove baking sheet from oven. Top crusts with cheese, tomatoes, and garlic. Bake for 5 to 7 minutes more or until cheese just melts. Sprinkle each pizza with basil and black pepper and, if desired, drizzle with extra-virgin olive oil.
1. In a large mixing bowl combine 1-1/4 cups of the flour, the yeast, and salt; add the warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.