3/4 tsp. active dry yeast
1 c. warm water
2 1/2 c. unbleached flour
3/4 tsp. salt
Tub-style safflower butter
5 cloves garlic, thinly sliced
1/3 c. fresh sprigs rosemary
2 tsp. olive oil
1/4 tsp. black pepper

Dissolve yeast in the cup of warm water. In a bowl, combine flour and 1/2 teaspoon of the salt; add dissolved yeast. Knead by hand or by machine until smooth. Place dough in a bowl greased with safflower butter, turning once to coat top. Cover and let rise in a warm place 1 1/2 hours or until double in size.

Punch dough down. Put it back in bowl and let rise again until double in size, about 1 hour.

Punch down. Roll dough out to 1/2 inch thickness. Transfer to nonstick pizza pan. Make indentations at frequent intervals over the surface of dough. Insert a slice of garlic and a sprig of rosemary into each indentation. Drizzle olive oil over dough's surface and spread oil with hands to coat evenly. Sprinkle with remaining 1/4 teaspoon salt and pepper.

Bake in a 400 degree oven for 20-25 minutes or until crust is cooked and golden brown. (Bake on a pizza stone if available). Remove garlic and rosemary. Slice into wedges. Serve at once. Makes 10 slices.