3-4 tsp. olive oil
2-4 tsp. cornmeal
1 pkg. dry yeast
1 tsp. sugar
1/2 c. + 2 tbsp. warm water
2 tbsp. fresh basil, chopped
2 1/2 c. flour
Salt
3/4 lb. Roma tomatoes (sliced thin)
Pepper
2 oz. grated Parmesan cheese

Rub 1 teaspoon oil over pizza pan. Sprinkle with cornmeal. Stir yeast and sugar into warm water and let stand until foamy, about 5 minutes. Combine 1 3/4 cup flour, 3/4 teaspoon salt and teaspoon olive oil in mixing bowl with dough hook. Turn on low speed and pour in yeast mixture. Mix until dough cleans inside of bowl. If dough sticks, add more flour, if dough is crumbly add more water.

After reaching correct consistency, process for 40 seconds with mixer on medium. Roll dough immediately on floured board. Put in pizza pan. Brush with 2 teaspoons olive oil. Spread tomatoes and sprinkle with cheese. Bake at 425 degrees for 15 to 18 minutes. Sprinkle with basil.