1packageregular active or fast-acting dry yeast2¼ teaspoons
½cupwarm water105°F to 115°F
1¼ to 1½cupsGold Medal® all-purpose flour
½teaspoonsalt
½teaspoonsugar
1teaspoonolive oil
Topping
4ozfresh mozzarella cheesewell drained
2plumRoma tomatoes, thinly sliced
¼teaspoonsalt
Freshly ground pepper to taste
¼cupthin strips fresh basil leaves
1tablespoonchopped fresh oregano leaves
1tablespoonsmall capersif desired
1tablespoonolive oil
Instructies
In large bowl, dissolve yeast in warm water.
Stir in half of the flour, the salt, sugar and 1 teaspoon oil.
Stir in enough of the remaining flour to make dough easy to handle.
Place dough on lightly floured surface.
Knead about 10 minutes or until smooth and springy.
Grease large bowl with shortening.
Place dough in bowl, turning dough to grease all sides.
Cover; let rise in warm place 20 minutes.
Gently push fist into dough to deflate.
Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate. )
Move oven rack to lowest position.
Heat oven to 425°F.
Grease cookie sheet or 12-inch pizza pan with oil.
Sprinkle with cornmeal.
Using floured fingers, pat dough into 12-inch round on cookie sheet or pat in pizza pan.
Press dough from center to edge so edge is slightly thicker than center.
Cut cheese into ¼-inch slices.
Place cheese on dough to within ½ inch of edge.
Arrange tomatoes on cheese.
Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers.
Drizzle with 1 tablespoon oil.
Bake about 20 minutes or until crust is golden brown and cheese is melted.
Sprinkle with remaining 2 tablespoons basil.
Notes / Tips / Wine Advice:
Shredded Mozzarella and Tomato Pizza: Substitute 2 cups shredded mozzarella cheese (8 oz) for the fresh mozzarella. Sprinkle 1 cup of the cheese over dough. Add remaining ingredients as directed—except sprinkle with remaining 1 cup cheese before drizzling with oil.Tip Fresh mozzarella is very different from the familiar blocks of mozzarella or shredded mozzarella. The fresh version is usually made with whole milk, is white colored and has a delicate, sweet, milky flavor and much softer texture. Some cheese shops, delis and large supermarkets may carry an Italian import called “buffalo mozzarella,” which is made with water buffalo milk or a combination of cow’s and water buffalo milk. Fresh mozzarella is packed in water or whey and is often formed into balls or slices.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick.
In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper.
Coat chicken with crumb mixture, pressing to coat well on both sides.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat.
Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center.
Remove chicken from skillet; cover to keep warm.
To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes.
Stir in vinegar; cook 30 seconds longer.
Remove from heat; stir in remaining 1 cup tomatoes and the oregano.
Serve over chicken.
Garnish with additional fresh oregano sprigs, if desired.
Notes / Tips / Wine Advice:
Panko bread crumbs are coarser than regular bread crumbs. With a bit of pressing, the coating sticks to the chicken on its own, making this chicken very crunchy, yet light too.
