|Three-Cheese Thin Crust Pizza|
**Basil and Three-Cheese Thin-Crust Pizza**
1 teaspoon honey
1-1/2 teaspoon active dry yeast
1/2 cup warm water (100 - 110)
1-1/4 cups all-purpose flour (about 5-1.2 oz), divided
1/4 teaspoon salt
2 tablespoon stone-ground yellow cornmeal
1-1/2 teaspoon olive oil
Spicy Pizza Sauce (recipe to follow)
3/4 cup (3 oz) shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta
2 tablespoons finely grated fresh Parmesan
3 tablespoons thinly sliced fresh basil
To prepare dough, dissolve honey and yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon into dry measuring cups; level with a knife. Add 1 cup flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and chill 1 hour.
Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500F.
Roll dough into a 13-inch circle (about 1/4-inch) thick on a lightly floured surface. Place dough on a rimless baking sheet with cornmeal. Crimp edges of dough with fingers to form a rim. Brush oil all over dough. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500F for 5 minutes. Remove from oven.
Spread Spicy Pizza Sauce in an even layer over crust, leaving a 1/4-inch border. Combine mozzarella and ricotta; sprinkle evenly over sauce. Top with Parmesan. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with basil. Cut into 8 wedges.
**Spicy Pizza Sauce**cooking spray
1/4 cup finely chopped onion
1 garlic clove, minced
1/4 cup white wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/8 tsp freshly ground black pepper
1 (14.5 oz) can crushed tomatoes, undrained
1/2 teaspoon balsamic vinegar
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes or until tender. Add garlic to pan; saute 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, oregano, crushed red pepper, black pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thickened. Remove from heat; stir in vinegar. Cool.
Makes 1-1/3 cups
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