1-1/2 cups all-purpose flour, divided
1 tsp. sugar
1 package quick-rise yeast (2-1/2 tsp.)
1/2 cup warm water (105` to 115`)
1 tsp. olive oil
1/2 tsp. salt, divided
Cooking spray
2 tsp. cornmeal
3 garlic cloves, minced
1 T. chopped fresh or 1 tsp. dried oregano
1 T. minced fresh cilantro
3/4 tsp. fennel seeds
1/4 tsp. crushed red pepper
1 (8-ounce) can no-salt-added tomato sauce
1-1/2 cups (6 oz.) shredded part-skim mozzarella cheese

Lightly spoon flour into dry measuring cups; level with a knife. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add 1-1/4 cups flour, oil, and 1/4 tsp. salt; stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in bulk. Preheat oven to 450F. Punch dough down; roll dough into a 12-inch circle on a lightly floured surface. Place dough on a baking sheet or 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough to form a rim. Let dough stand, covered, 10 minutes. Place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and saut 2 minutes. Add 1/4 tsp. salt, oregano, cilantro, fennel seeds, pepper, and tomato sauce; reduce heat, and simmer, uncovered, 20 minutes or until mixture is thick, stirring occasionally. Spread sauce over pizza crust; sprinkle with cheese. Bake at 450F for 10 minutes or until cheese is melted and crust is golden. Remove pizza to cutting board; cut into wedges.

Yield: 6 servings
Calories: 221
Fat: 5.8g
Fiber: 1.4g