Ingredients

The following ingredients have 4 Servings
  • 1 ¾-2 ¼ cups all-purpose flour
  • 1 envelope Fleischmann's® RapidRise® Instant Yeast
  • 1 ½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅔ cup very warm water ((120-130º F))
  • 3 tablespoons oil
  • ½ cup pizza sauce
  • 4 ounces mozzarella cheese (sliced or torn into 1-inch pieces)
  • ½ teaspoon Herbs de Provence (or Italian seasoning blend)
  • 2 tomatoes (thinly sliced)
  • 2-3 tablespoons balsamic glaze (store-bought OR see below for recipe)
  • fresh basil
  • coarse sea salt and freshly cracked black pepper
  • 1 cup balsamic vinegar
  • 4 tablespoons honey
  • ¼ teaspoon salt

Instruction

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • In a large bowl whisk together 1 3/4 cup flour, undissolved yeast, sugar, and salt.
  • Add water and oil and mix until ingredients come together in a ball (it will be sticky at this point!).
  • Knead on a floured surface, adding more flour periodically as needed, until smooth and elastic (4-5 minutes.) Allow to rest for 10 minutes. (Meanwhile, proceed with next step.)
  • While dough is resting, prepare the balsamic glaze by adding balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-10 minutes until reduced to half the original volume. Remove from heat, stir in honey and salt. Transfer to a bowl and allow to cool and thicken.
  • Roll or pat dough into a 12-inch circle on the parchment paper-lined baking sheet. Pinch edges to create a ½-inch crust around the perimeter of the dough.
  • Spread sauce over the crust (leave pinched edges uncovered with toppings). Arrange cheese pieces all over the pizza, followed by tomato slices. Sprinkle Herbs de Provence over the top.
  • Bake in preheated oven for 12-15 minutes until cheese is bubby and crust is golden-brown.
  • Top with fresh basil, coarse sea salt and cracked black pepper, and a hearty drizzle of balsamic glaze. Slice and serve.