Recipe - Pizza Pomodoro

2 teaspoon Dry yeast
One half cup Warm water (105115'F.)
1 teaspoon Sugar
One half cup Nonfat milk
2 teaspoon Minced garlic
Salt
3 cup Flour
2 tablespoon Yellow cornmeal
1 One half tablespoon Olive oil
5 Thinly cut or sliced up Roma tomatoes
2 tablespoon Chopped fresh basil
1/3 cup Shaved Parmesan cheese

Sprinkle yeast over warm water in small bowl. Stir until dissolved.
Stir in sugar. Let stand until mixture begins to bubble. Stir in
milk, garlic and 1 teaspoon salt.

Beat in enough flour to make moderately stiff dough.

Turn dough out onto lightly floured surface and knead until smooth and
satiny, 1012 minutes. Shape into ball and place in lightly greased
bowl, turning to grease all sides. Cover and let rise in warm place
until doubled.

Punch dough down. Roll out on lightly floured surface to a 13x9"
rectangle. Place on lightly greased baking sheet sprinkled with
cornmeal. Brush dough with half of oil. Cover with tomato slices
slightly overlapping in rows. Brush tomatoes with remaining oil.
Season tomatoes to taste with salt and pepper.

Bake at 350'F. 2025 minutes or until edges of pizza dough are
browned. Sprinkle with fresh basil and cheese. Cut into 2x4" pieces.

Each serving contains about: 223 calories; 419 milligrams sodium; 3
milligrams cholesterol; 4 grams fat; 38 grams carbohydrates; 8 grams
protein; 0.35 grams fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip