Served as main course. Vegetarian dish.

Italian

2 teaspoon Dry Yeast

1/2 cup Warm Water (105-115 degree F.)

1 teaspoon Sugar

1/2 cup Non-fat Milk

2 teaspoon Minced Garlic

Salt

3 cup Flour

2 Tablespoon Yellow Cornmeal

1 1/2 Tablespoon Olive Oil

5 Thinly sliced Roma Tomatoes

2 Tablespoon Chopped fresh Basil

1/3 cup Shaved Parmesan Cheese

Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Let stand until mixture begins to bubble. Stir in milk, garlic and 1 teaspoon salt. Beat in enough flour to make moderately stiff dough. Turn dough out onto lightly floured surface and knead until smooth and satiny, 10-12 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled. Punch dough down. Roll out on lightly floured surface to a 13x9 inch rectangle. Place on lightly greased baking sheet sprinkled with cornmeal. Brush dough with half of oil. Cover with tomato slices slightly overlapping in rows. Brush tomatoes with remaining oil. Season tomatoes to taste with salt and pepper. Bake at 350 degree F. 20-25 minutes or until edges of pizza dough are browned. Sprinkle with fresh basil and cheese. Cut into 2 x 4 inch pieces.

Serves: 8

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