
1½ cups all-purpose flour
1 teaspoon dried basil
¼ teaspoon salt
1 clove garlic, chopped
¾ cup warm water (100°F to 105°F)
1 teaspoon active dry yeast
1 tablespoon olive oil
Desired toppings
¾ cup marinara pasta sauce
¾ cup finely shredded provolone cheese
⅓ cup small zucchini slices
2 thinly sliced plum tomatoes
2 tablespoons loosely packed chopped fresh basil
2 tablespoons grated fresh Parmesan cheese, if desired
½ cup alfredo pasta sauce
4 ounces cooked chicken breast slices
½ cup shredded mozzarella
⅓ cup lightly packed small baby spinach leaves
⅓ cup halved cherry tomatoes
¼ cup slivered red onion
½ cup barbecue sauce
5 ounces precooked barbecued pulled pork
¼ cup shredded smoked Gouda
¼ cup shredded mozzarella
¼ cup slivered red onion
2 tablespoons diced fresh mango
2 tablespoons torn fresh cilantro
3 tablespoons basil pesto
½ cup sliced baby bella mushrooms
½ cup lightly packed baby spinach leaves
¼ cup caramelized onion*
*Note: To caramelize an onion, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add 1 medium sliced sweet onion; stir until coated with oil-butter mixture. Cook over medium to medium-low heat for 15 to 20 minutes or until onions are golden-brown, stirring occasionally. Store tightly covered in the refrigerator for up to 1 week. Bring to room temperature before using. Makes about ½ cup caramelized onion.