Grandma Pizza

• Dough:
• 3 tablespoons olive oil
• ¾ cup water
• 1 ½ cups bread flour
• 2 ¼ teaspoons instant yeast
• 1 teaspoon sugar
• ¾ teaspoon salt
• Topping:
• 28 ounces diced tomato
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• 8 ounces part-skim mozzarella cheese, shredded
• ¼ cup grated parmesan cheese
• 2 tablespoons fresh chopped basil

1. For the Dough: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly at water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.

2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to a 10 by 6 inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1 1/2 hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in a warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500℉.

3. For the Topping: Place tomatoes in colander and drain well. Combined drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and parmesan in second bowl. Sprinkle cheese mixture over dough, leaving 1/2 inch border around edges. Top with tomato mixture and bake until well-browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.

Notes:
14 WW Points+
Source - Cook's Country Magazine/March 2012 (4 servings)