Burrata Caprese Pizza

Ingredients

• 1 & 3/4 to 2 & 1/4 cups all-purpose flour
• 1 envelope Fleischmann’s® RapidRise® Yeast (be sure to follow instructions on the package) *(1)
• 1 & 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water (120° to 130°F)*
• 3 tablespoons corn oil
• 2 Tablespoons Pesto, heaping
• 2 Cups Cherry Tomatoes
• 1 Large Garlic Clove, minced
• 1/2 Teaspoon Dried Basil
• 1/2 Teaspoon Dried Parsley
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 2 Teaspoons Extra Virgin Olive Oil

Direction

1. First, preheat your oven to 425° Fahrenheit.
2. In a large bowl, combine 1 cup flour, 1 envelope Fleischmann’s® RapidRise® Yeast, 1 & 1/2 teaspoons sugar and 3/4 teaspoon salt in a large bowl.
3. Next, add water heated to 120˚F-130˚F and follow the recipe instructions. Always use a thermometer to check the temperature*(2). Then add 3 tablespoons corn oil; mix until well blended, about 1 minute.
4. Slowly add enough remaining flour to make a soft dough. The dough should form a ball and will be slightly sticky. Knead *(3) on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. 
5. Then let the dough rest for 10 minutes.
6. Roll dough on a floured counter to create a 12-inch circle (or 2 medium sized pizzas).
7. Place the pizza dough on a greased pizza pan or baking sheet and then form a rim by pinching the edge of the dough.
8. In a medium bowl mix the cherry tomatoes, 1 tablespoon olive oil, herbs, fresh minced garlic, salt, and black pepper.
9. Spread the pesto evenly on the pizza dough and top with the cherry tomatoes mixture.
10. Bake on the lowest oven rack for 12 to 15 minutes, until the crust is browned.
11. Once baked top the Burrata Caprese Pizza with broken burrata, cracked black pepper, and fresh basil.