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Dough:
3 TABLESPOONS OLIVE OIL
3/4 CUP WATER
1 1/2 CUPS (8 1/4 OUNCES) BREAD FLOUR
2 1/4 TEASPOONS INSTANT OR RAPID-RISE YEAST
1 TEASPOON SUGAR
3/4 TEASPOON SALT
Topping:
1 (28-OUNCE) CAN DICED TOMATOES
1 TABLESPOON OLIVE OIL
2 GARLIC CLOVES, MINCED
1 TEASPOON DRIED OREGANO
1/4 TEASPOON SALT
8 OUNCES MOZZARELLA CHEESE, SHREDDED (2 CUPS)
1/4 CUP GRATED PARMESAN CHEESE
2 TABLESPOONS CHOPPED FRESH BASIL
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1st Keep
 uchan84
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