Individual Extra-Crispy Thin-Crust Pizzas

• 1/2 teaspoon molasses
• 3/4 cup warm water (110 F)
• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1 3/4 cups whole-wheat flour, plus extra for rolling and kneading
• Nonstick olive oil spray
• 1 tablespoon cornmeal
• 3/4 cup Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
• 1/2 cup torn fresh basil leaves
• 1 1/2 cups shredded reduced-fat mozzarella cheese, such as Weight Watchers
• 2 tablespoons grated Parmigiano-Reggiano cheese

1. In a large bowl, dissolve the molasses in the warm water.
2. Sprinkle the yeast over the liquid and let stand until foamy, about 10 minutes.
3. Stir the salt into the yeast mixture.
4. Then stir in the flour until the dough starts to come together.
5. Turn the dough out onto a work surface that has been sprinkled lightly with flour.
6. Knead the dough until it becomes smooth and elastic, about 5 minutes.
7. Place the dough in a large bowl that has been sprayed with the olive oil spray; cover it loosely with a clean kitchen towel.
8. Let the dough sit in a warm place until it has doubled in size, about 1 hour.
9. Turn dough out onto a lightly floured surface, and divide it into 6 equal pieces.
10. Form each piece into a tight ball by rolling it in the palm of your hand until the edges have rounded.
11. Spray a baking sheet with olive oil spray.
12. Arrange the dough balls a few inches apart on the prepared baking sheet.
13. Cover them with plastic wrap and let rise until doubled, about 45 minutes.
14. Preheat the oven to 500 F or its highest setting.
15. Place a pizza stone in the oven and heat it for 20 minutes, until it is very hot.
16. Dust a wooden pizza peel with the cornmeal.
17. On a lightly floured surface roll a ball of dough with a rolling pin until it will not stretch any further.
18. Drape it over both of your fists, and gently pull the edges outward while rotating the crust.
19. When the crust has reached the desired sizeabout 8 to 10 inches in diameterplace it on the prepared peel.
20. Prick the dough in about 8 places with a fork.
21. Slide the dough onto the hot pizza stone in the oven, and bake it for 2 to 3 minutes.
22. Then flip it over and bake until it is very crisp, about 2 minutes.
23. Set the crust aside.
24. Repeat with the remaining dough.
25. Turn the broiler to high.
26. Spread about 2 tablespoons of the marinara sauce on each crust, leaving a 1/2-inch border.
27. Top with the basil.
28. Mix the cheeses together in a bowl, and sprinkle the mixture over the pizzas.
29. One at a time, slide the pizzas back onto the pizza stone.
30. Broil until the cheese is golden brown and bubbling and the crust is brown and crispy, 4 to 5 minutes.
31. Cut the pizzas into wedges, if desired, and serve.
32. If youre feeling creative, you can add any of these toppings to each pizza:
33. 1/3 cup Cento Sauteed Sweet Peppers (Fat: 3g ; Calories: 50)
34. 1 ounce (2 tablespoons) part-skim ricotta (Fat: 2.2g ; Calories: 39)
35. 1 meatball (see page 178) (Fat: 4.5g ; Calories 85)
36. 1/2 portobello mushroom, sliced (1 cup) (Fat: 0.1g ; Calories: 11)
37. Fat: 42g (before), 5.2g (after)
38. Calories: 610 (before), 210 (after)
39. Protein: 11g
40. Carbohydrates: 30g
41. Cholesterol: 17mg
42. Fiber: 5g
43. Sodium: 423mg

molasses, warm water, active dry yeast, salt, flour, nonstick olive oil spray, cornmeal, roccos, basil, mozzarella cheese, cheese

Taken from www.epicurious.com/recipes/food/views/individual-extra-crispy-thin-crust-pizzas-374925 (may not work)