Tomato-basil pizza

This is a basic pizza recipe I found on the Mayo Clinic website. Usually we make it with two cups of plain flour instead of half wheat/half plain, but it's good either way.

Ingredients:
1 cup whole-wheat (whole meal) flour
1 cup all-purpose (plain) flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon yeast
1 teaspoon olive oil
3/4 cup warm water
2 cups canned unsalted crushed tomatoes, drained
2/3 teaspoon dried basil
2/3 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup reduced-fat (or not) mozzarella cheese

Directions:
Preheat oven to 375 F. Lightly coat a 10-inch round pizza pan with cooking spray. (We use a pizza stone lightly coated with cornmeal.)

In a large bowl (or dough mixer), combine the flours, salt, sugar, and yeast. Add the oil and warm water and mix well.

Turn dough out onto a generously floured work surface. With floured hands, knead the dough for one minute. If dough is too sticky, add flour 1 teaspoon at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.

In a small bowl, stir together the tomatoes, basil, black pepper and garlic powder.

Roll out dough and press into prepared baking pan. Spread the tomato mixture over the dough. Top with cheese. Bake until dough is browned and cheese is bubbly, about 10 to 20 minutes.

For the Jeff and Melissa Special add:
Sliced artichoke hearts, bacon, and roma tomatoes (as pictured).

Note: This recipe makes much more sauce than is needed for one pizza so you may want to double the dough. We usually freeze the sauce.