1 tbsp active dry yeast
1 cup warm water (110° to 115°)
1 tbsp sugar
1 tbsp olive oil
½ tsp salt
2-½ to 3 cups all-purpose flour
2 tbsp cornmeal
2 tbsp olive oil
3 garlic cloves, peeled, thinly sliced
2 cups shredded mozzarella cheese
2 large tomatoes, thinly sliced
⅓ cup pitted kalamata olives, thinly
½ cup shredded Parmesan cheese
¼ tsp crushed red pepper flakes
6 fresh basil leaves, thinly sliced
In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 400°.
Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake 8-10 minutes or until edges are lightly browned.
Increase oven setting to 450°.
Brush crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle with pepper flakes and basil.