Recipe - Fresh Mozzarella Plum Tomato And Basil Pizze

One half cup Water
2 tablespoon Olive Oil
1 pn Pepper
1 teaspoon Salt
1 teaspoon Sugar
1 One half cup Flour
1 teaspoon Yeast

TOPPING
1 pound Mozzarella Cheese; grated
4 lg Plum Tomatoes
3 tablespoon Olive Oil
1 Clove Garlic; minced
Olive Oil; for brushing
Salt
Pepper
1/3 cup Basil Leaves; chopped

Place dough ingredients in pan and program for knead and first rise.
Prepare toppings while dough is rising. At the end of cycle, transfer dough
to a lightly floured work surface, cover with a clean towel and let rest
for 5 minutes. Preheat the oven to 450øF with the rack in the center
position. Lightly flour 2 baking sheets and set them aside. Slice
mozzarella into thin slices and drain on paper towels if needed. Slice the
tomatoes into thin slices and set aside. Mix together the 3 tablespoon olive oil
and mixed garlic.

Cut the dough into 4 pieces and on a lightly oiled surface, roll each piece
out to a 7" circle. Transfer the circles to the prepared baking sheets.
Brush the surface of each with the garlic and oil mixture. In a spiral,
starting 3/4" in from the edge, alternate the cheese and tomato slices.
Place a slice of cheese and a slice of tomato in the center. Brush the top
of the cheese and a slice of the tomato in the center. Brush the top of the
cheese and tomatoes with olive oil. Sprinkle with salt and pepper and bake
for 12 minutes. The cheese will be slightly runny. Remove from the oven and
immediately sprinkle on the freshly chopped basil and serve immediately.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 071995 Revised for MealMaster Format by Katherine
Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini