3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
4 garlic cloves, minced
1 teaspoon olive oil
2 large tomatoes, sliced
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
How to Make It
Dissolve yeast and sugar in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, 1 tablespoon cornmeal, 1 tablespoon olive oil, and 1/4 teaspoon salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 50 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 400°.
Roll dough into a 13-inch circle on a floured surface. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let dough rise 15 minutes or until puffy. Combine cheeses; set aside. Combine parsley, garlic, and 1 teaspoon olive oil. Brush garlic mixture over dough. Top with 1 cup cheese mixture and tomato slices. Sprinkle with remaining cheese mixture, 1/4 teaspoon salt, and pepper.
Bake at 400° for 20 minutes or until cheese melts. Sprinkle with basil. Let pizza stand 5 minutes. Cut into 8 slices.