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Thin Crust Tomato- Pesto Pizza


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1 cup warm water (about 110°F)

1 tablespoon active dry yeast

1 tablespoon sugar

1/2 cup yellow cornmeal

1/4 teaspoon salt

2 tablespoons oil

2 1/2 cups all-purpose flour


1 cup chopped fresh basil

1/2 cup soft bread crumbs

2 cloves garlic, halved

4 medium tomatoes, sliced

1 cup shredded low-fat mozzarella cheese

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