Total Time
20mins
Prep 10 mins
Cook 10 mins

From WW Take Out Tonight

Ingredients Nutrition

Directions

  1. Combine water and sugar in small bowl.
  2. Sprinkle in yeast until foamy, about 5 minute.
  3. Combine both flours and salt in food processor. With machine running, scrape the yeast mixture through the feed tube, pulse until dough forms smooth ball.
  4. Spray large bowl wqith nonstick spray.
  5. Put dough in bowl and cover tightly with plastic wrap.
  6. Let dough rise in warm, draft-free places until doubles in size (about 1 hr).
  7. Meanwhile, heat large nonstick saucepan over med-high heat.
  8. Add oil and onion and garlic.
  9. Cook, stirring occasionally, until golden.
  10. Add the tomatoes and pepper.
  11. Cook until softened. Remove from heat and set aside.
  12. Adjust oven racks to divide oven into thrids.
  13. Preheat oven to 500*F.
  14. Spray nonstick baking sheet with nonstick spray.
  15. Sprinkle with cornmeal.
  16. Punch down the dough.
  17. Sprinkle a work surface lightly with flour.
  18. Turn dough on work surface, knead lightly into a ball.
  19. Transfer the dough to baking sheet, gently stretching dough into 12-inch circle.
  20. Sprinkle with parmesan and let rest 10 minute.
  21. Bake on lowest oven rack until lightly browned and crisp (about 8 min).
  22. Spoon tomato mixture onto baked pizza crust, top with mozzarella and bake until hot and cheese melts, 5-6 minute longer.
  23. To serve, slide the pizza onto large cutting board, sprinkle with basil, cut into 4 slices.
  24. 6 Points per slice.

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