Recipe source: Tammy's Recipes
1 cup warm water (110 degrees)
1/2 teaspoon salt
2 to 2.5 cups bread flour (or all-purpose flour)
2 teaspoons active dry yeast
1/3 cup Light or Fat Free Italian salad dressing
2-3 cloves minced garlic
1/2 teaspoon salt
dash of black pepper
or you can just use pizza sauce of your choice
3-4 cups (12-16 ounces) shredded mozzarella cheese
1/3 cup Sun Dried tomatoes
1/2 to 3/4 cup crumbled feta cheese
1/3 cup diced onions, optional
1 cup (or one small handful) fresh baby spinach leaves
1 medium-large Roma tomato, diced
Crushed red pepper, for serving (optional)
Parmesan cheese, for serving (optional)
To make pizza crust, combine warm water and salt in a mixing bowl. Add about 2 cups of the flour, along with the yeast, and stir until a sticky dough forms. Add more flour as needed, and knead dough with clean hands until a soft, elastic dough forms. Knead for 5 minutes or so.
Liberally butter a 16-inch round pizza pan. With clean buttery hands, spread and press the dough into the pan to form a pizza crust.
Mix sauce ingredients together and spread over the dough. Sprinkle toppings on. The toppings are listed in the order that is preferred to add them (sun dried tomatoes can get too dark if they're added last; the spinach shrinks substantially as it cooks and will look like a lot less in the end!).
If you like a thinner crust, pre-heat oven and bake immediately. If you prefer a slightly thicker/fluffier crust, allow pizza to rest for 15-20 minutes before baking.
Pre-heat oven to 450 degrees. Bake pizza for 10-12 minutes, until the crust is browned on bottom and the toppings are hot and bubbly.
If using a thinner, non-stick pizza pan, bake it on the top oven rack. For a heavier/thicker stainless steel pan, use the bottom oven rack to ensure that the crust gets fully cooked.
Remove pizza from oven; cut into slices after about 5 minutes. Serve with crushed red pepper and Parmesan cheese if desired.