Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)2 tablespoons olive oil, divided1-1/2 teaspoons salt1 teaspoon sugar1 teaspoon garlic powder1 teaspoon each dried oregano, thyme and rosemary, crushed1/2 teaspoon dried basilDash pepper2 to 2-1/2 cups all-purpose flour2 plum tomatoes, thinly sliced1/4 cup shredded part-skim mozzarella cheese1 tablespoon grated Parmesan cheese
Preparation
In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack.
