3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with oil. Mix 2 cups flour, sugar, and salt.
Add yeast mixture and 3 tablespoons oil.
Mix until dough forms and is sticky.
Move to lightly floured surface.
Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky.
Transfer to prepared bowl; turn dough in bowl to coat with oil.
Cover bowl with plastic wrap and let dough rise in warm until doubled in size(usually a hour or so). Punch down & Roll out dough.
2 tablespoon of olive oil
Thin sliced medium onion
Chopped up fresh thyme(about a tablespoon)
A chopped up red or orange bell pepper
4 garlic cloves chopped up super fine or minced
1/2 a teaspoon salt and pepper
2 ears of corn stripped for kernels
A bag of shredded mozzarella cheese
1/2 cup fresh grated Parmesan cheese
1/4 cup feta cheese
1 cup quartered heirloom cherry tomatoes
1/2 fresh basil leaves
Preheat oven to 425
Roll out dough(thin crust preferred by me)to preferred size (or make 3 or 4 personal sized) and place on pizza cooking sheet.
Heat large cast iron skillet on medium. Add 1 tablespoon olive oil to skillet.. dump in onions and thyme.. cook until soft then add peppers and garlic.. cook for about 3 minutes then add corn and salt/pepper mix, cook until heated.
First brush dough with 1 tablespoon olive oil then cover dough with mozzarella (add as much cheese as you like everyone is different)
Sprinkle on cooked toppings, top with Parmesan, Feta, and quartered tomatoes, cook for 23 minutes, serve and enjoy!
(recipe inspired by cooking light magazine but perfected by me!)