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Pizza Crust with Rosemary

1   pouch Pizza Crust Mix with Rosemary
1   yeast packet (included)
1 1/4   cups warm water (110-120°F)
1/3   cup olive or vegetable oil
  1. Preheat oven to 425°F. Combine contents of pouch and yeast packet in large bowl; mix well. Add water and oil. Stir until dough forms into a ball.
  2. Turn dough out onto lightly floured surface. Knead dough 5 minutes, sprinkling surface with additional flour as needed. Shape dough into a ball; cover with bowl. Let rest 5 minutes.
  3. Lightly sprinkle Large Round Stone with Handles with cornmeal. Place dough onto center of baking stone; roll out to within 1/2 in. of edge. Prick entire surface of dough with a fork. Bake crust on lowest rack of oven 16-18 minutes or until crust is golden brown. Remove from oven to cooling rack.
  4. Spread pizza sauce evenly over crust to within 1 in. of edge. Sprinkle with toppings such as cooked, crumbled Italian sausage, vegetables and shredded mozzarella cheese, if desired. Bake 6-9 minutes or until crust is deep golden brown.

Yield: 8 servings

Nutrients per serving: (crust only): Calories 290, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 580 mg, Carbohydrate 43 g, Fiber 0 g, Protein 6 g