|6||teaspoons warm water|
|2||tablespoons dry white wine|
|¾||teaspoon active-dry yeast|
|1||tablespoon olive oil|
|1½||cups all-purpose flour|
|Cornmeal for dusting|
|Flour for dusting|
|1||(14-ounce) jar prepared pizza sauce|
|1||(6-ounce) package HORMEL® Pepperoni|
|8||ounces fresh mozzarella, torn into pieces|
|fresh basil leaves, torn|
In medium bowl, whisk together water, wine and yeast until yeast dissolves. Stir in honey, salt and olive oil. Stir in flour until dough forms. Add additional water one tablespoon at a time, if needed.
Sprinkle flour onto surface and knead dough 2 minutes.
Coat clean bowl with cooking spray. Place dough in bowl and cover with plastic wrap. Let rise until doubled.
Heat oven to 500°F. Sprinkle thin layer of cornmeal on baking sheet.
Once dough has doubled, return to floured surface and gently deflate by pressing. Form into ball, sprinkle with flour and let rest 15 minutes, covered with plastic wrap.
Roll dough until thin; transfer to cornmeal-coated baking sheet. Spread with sauce, sprinkle with pepperoni, and mozzarella. Bake 7 to 10 minutes or until crust is lightly browned and cheese is bubbly. Top with basil.