Recipe Name:	Basic Chesse Pizza	Submitted by:	Briana Murphy
Source:	Weight Watchers	Last Modified:	12/5/2012
Ethnicity:	Italian	Approximate Cost:	$20.83
Base:	Pasta	Comments:
Course:	Entree	5 weight watchers points 7 points plus
Difficulty:	Easy
Preparation Time:	60+ Minutes
Number of Servings:	6

Ingredients: 3/4 Cup(s) mozzarella grated cheese 2 Tablespoon(s) parmesan cheese 2 Tablespoon(s) basil leaves

Directions: 1. Arrange on rack on the bottom rung of the oven. Preheat the oven to 500F. 2. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a lightly floured rolling pin, roll into a 12-inch circle. Transfer the circle of dough to non-stick pizza pan or baking sheet, gently pulling the dough back to a 12-inch circle. 3. Spread the tomato sauce over the dough, then sprinkle with mozzarella and Parmesan cheeses. Bake on the bottom rack of the oven until the crust is golden and the cheeses melt, 12-15 minutes. Sprinkle with the oregano just before serving.

Roasted Tomato Sauce ( Required ) : 3 Pound(s) tomato 1 Onion 1 Tablespoon(s) balsamic vinegar 3 Clove(s) garlic 3/4 Teaspoon(s) salt 1/4 Teaspoon(s) pepper

Directions: 1. Adjust the racks to divide the oven in thirds. Preheat the oven to 375F. Spray 2 large nonstick baking pans with olive-oil nonstick spray. 2. Arrange the tomatoes and onion in single layers on the pans. Sprinkle with the vinegar, garlic, salt, and pepper, then spray lightly with olive-oil nonstick spray. Roast, switching the plans from one shelf to the other halfway through the cooking, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50-55 minutes. 3. Transfer the tomatoes and onion to a food processor; pulse until the mixture is combined but still a bit chunky

Basic Pizza Dough ( Required ) : 1 1/2 Cup(s) water 1 Teaspoon(s) sugar 1 Package(s) active dry yeast 1 Tablespoon(s) olive oil 4 1/2 Cup(s) flour 1 1/2 Teaspoon(s) salt

Directions: 1. In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in oil. 2. In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic. 3. Spray a large bowl with nonstick spray; put the dough in the bowl lightly with plastic wrap and let the dough rise warm spot until it doubles in size, about 1 hour. 4. Punch down the dough then cut in half. Refrigerate or freeze in floured zip-close freezer bags at this point or us as directed in the recipe