Title: Bucci's insalata pizza
 Categories: Eat-lf mail, Low fat, Pizza/calzo, Want to try
      Yield: 8 Servings
 
  2 1/2 ts Active dry yeast
      1 pn Sugar
      1 c  Warm water
  2 1/2 c  All-purpose flour
    1/2 ts Salt

MMMMM--------------------------TOPPINGS-------------------------------
      6 md Roma tomatoes; sliced
      3 tb Olive oil
      1 tb Balsamic vinegar
    1/4 ts Salt
    1/4 ts Black pepper
      1    Head garlic; roasted and
           -chopped
    1/2 c  Goat cheese
      1 tb Chopped fresh mint
    1/2 c  Chopped arugula
 
  To Make one 16-inch pizza crush (2hrs)
  
  Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer
  bowl. Gradually mix in 2 cups flour and salt using paddle attachment.
  Change to dough hook. Incorporate remaining flour and mix 10 minutes,
  or until dough is smooth and elastic. Place dough in a greased
  bowl.Cover with plastic and let rise 1-1/2 hours, or until doubled in
  size. A longer, slower rising time will make a more flavorful crust.
  Punch dough down. Form into a ball and refrigerate until ready to
  use. Bring to room temperature before using.
  
  To Complete the pizza (meanwhile plus 20 minutes): Meanwhile, marinate
  tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1-2
  hours. Roll out pizza dough to make a 16-inch circle. Brush with
  remaining 2 tablespoons olive oil. Arrange marinated tomato slices on
  pizza dough. Dot with garlic and goat cheese. Bake at 500F in a pizza
  oven for 10 minutes, or until crust is golden brown. Remove from oven
  and sprinkle with mint and arugula. Cut into desired number of slices
  and serve at once.