Spicy Pizza Margherita | Recipe

Sprinkle the yeast over ½ cup of the warm water in a small bowl; stir until the yeast is dissolved. Set aside. 

Pour the remaining warm water into a large bowl. Add the salt; stir until dissolved. Add half of the flour; mix well. Add the yeast water; mix well.  Gradually stir in the remaining flour.

Place the dough on a lightly floured surface, then knead it until the dough is smooth and elastic. Divide the dough into 6 balls.  Place each ball in a separate medium bowl sprayed with cooking spray.  Turn the dough balls over, then cover each bowl with plastic wrap. Let the dough rise in a warm place for 2 hours or until the dough is doubled in volume.

Heat the oven to 475°F. For the topping, mix the tomatoes and salt together with your hands in a medium bowl until the tomatoes are crushed and the sauce is of the desired consistency.

Roll out 1 ball of dough on a lightly floured surface to about a ¼-inch thickness.  Brush the dough with about 3 Tbsp. of the tomato sauce, then place it on a baking sheet.  Repeat to prepare 5 additional pizzas.

Bake the pizzas 5 to 6 minutes or until the edges of the crusts are lightly browned and the centers of the crusts are crisp.

Top the pizzas with the cheese and basil, then bake the pizzas an additional 2 minutes or until the cheese is melted.

Drizzle the pizzas lightly with the oil, then sprinkle them with the Spicy Pizza Topping before serving.