For the dough:
- 1/2 tsp. active dry or instant yeast
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 3 Tbsp extra virgin olive oil
- 3/4 cup warm water
For the pizza:
- 1 tsp. extra virgin olive oil
- 1 garlic clove, halved
- 4 plum tomatoes, thinly sliced
- 1 cup (4 oz) fat free mozzarella cheese, shredded
- 1 tsp. balsamic vinegar
- 1/2 fresh basil, chopped
- 1/8 tsp. salt
- 1/8 tsp. black pepper
Sprinkle yeast over warm water. In your stand mixer using the paddle attachment, combine the flour and salt. Then on a slow speed, drizzle in the olive oil until just combined with the flour. Next pour in the yeast/water mixture and mix until just combined. Form the dough into a ball.
Preheat oven to 500 degrees F. Spray a baking sheet with cooking spray (or utilize a pizza stone if you have one) and get a bit of flour on your hands. Start working your dough and stretch it into a long rectangle on your baking sheet, pressing with your fingers to finish forming. Your dough should be very thin.
Brush your dough with about a 1/2 teaspoon of olive oil and rub your crust with the cut sides of the garlic. Arrange tomato slices over crust, leaving a 1/2 inch border and sprinkle mozzarella cheese evenly throughout. Bake at 500 degrees F for 10 to 12 minutes or until crust is golden brown and cheese is bubbly. Sprinkle pizza evenly with chopped basil, salt and pepper and feel free to drizzle a bit of balsamic if desired. Enjoy!