Pizza Dough

• 1 cup warm water (100 - 110° F)
• 1 package active dry yeast
• Pinch sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 cups bread flour
• Cornmeal

Place the water in the mixing bowl from your Kitchen-Aide type mixer. Sprinkle in the yeast and stir to dissolve. Let everything stand for 5 minutes or until the mixture bubbles.

Add the sugar, salt, olive oil and bread flour to the bowl and knead it with the bread hook attachment for 8-10 minutes at medium speed. The resulting dough should be soft and elastic. Place the dough in an oiled bowl, cover with plastic, and let it rise until it doubles in bulk, about one hour.

Punch down the dough and turn out onto a floured surface. Divide the dough into two equal parts, knead it a few minutes, and let it rest for 10 more. Stretch the dough balls into 2 large circles and place them on baking sheets sprinkled with cornmeal. Top as desired and bake in a 450° F oven.

Makes 2 medium pizza rounds

Prosciutto Pizza with Pesto and Sun-dried Tomatoes

• 1 pizza dough round
• 1/2 cup Pesto
• 1/2 cup chicken, diced
• 1 package prosciutto ham, sliced
• 1/4 cup sun-dried tomatoes
• 1 cup Mozzarella cheese, shredded
• Pine nuts for garnish
• Fresh basil for garnish

Preheat oven to 450° F.

Spread the pesto evenly on the pizza dough. Top with chicken, prosciutto and sun-dried tomatoes. Cover with the cheese and sprinkle with the pine nuts. Bake in the oven for 15 minutes or until golden and bubbly. Garnish with thinly sliced basil if desired.

Serves 2-4

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