1-1\/2 cups all-purpose flour, divided
\n1 tsp. sugar
\n1 package quick-rise yeast (2-1\/2 tsp.)
\n1\/2 cup warm water (105` to 115`)
\n1 tsp. olive oil
\n1\/2 tsp. salt, divided
\nCooking spray
\n2 tsp. cornmeal
\n3 garlic cloves, minced
\n1 T. chopped fresh or 1 tsp. dried oregano
\n1 T. minced fresh cilantro
\n3\/4 tsp. fennel seeds
\n1\/4 tsp. crushed red pepper
\n1 (8-ounce) can no-salt-added tomato sauce
\n1-1\/2 cups (6 oz.) shredded part-skim mozzarella cheese<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 221
\nFat: 5.8g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n