- Thin Crust:
- 1 1/4 cups all-purpose flour, divided, or more as needed
- 1 (.25 ounce) envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 cup very warm water (120 degrees to 130 degrees F)
- 2 tablespoons Mazola® Extra Virgin Olive Oil
- Toppings:
- 2 tablespoons Mazola® Extra Virgin Olive Oil
- 1 teaspoon minced fresh garlic
- Freshly ground Spice Islands® Sea Salt Adjustable Grinder
- 2 medium tomatoes, thinly sliced
- 1/4 cup chopped fresh basil
- 1 cup shredded Italian cheese blend
- 1 teaspoon Spice Islands® Italian Herb Seasoning
- Preheat oven to 425 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.