Cheesy Pepperoni-Parmesan Pizza

• 1 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 5 cups flour, divided
• 1 tsp. fast-rising yeast
• 2 cups water
• 1/4 cup olive oil
• 1/2 cup tomato sauce
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 cup KRAFT Shredded Mozzarella Cheese
• 10 slices OSCAR MAYER Pepperoni

1. Reserve 1 Tbsp.
2. Parmesan for later use.
3. Mix remaining Parmesan with 4 cups flour and yeast in large bowl.
4. Add water and oil; stir until mixture forms soft dough.
5. Knead on lightly floured surface 5 min.
6. or until dough is smooth and elastic, gradually adding remaining flour.
7. Cut dough into 4 pieces.
8. (Each piece is enough for a 12-inch pizza.)
9. Spray 1 dough piece with cooking spray; cover with plastic wrap.
10. Let rise in warm place 15 min.
11. (See tip for how to store remaining dough for another use.)
12. To Make One Pizza: Heat oven to 400 degrees F. Roll 1 dough piece into 12-inch round on lightly floured surface; place in pizza pan.
13. Bake 6 min.
14. Top with tomato sauce, tomatoes, mozzarella, pepperoni and reserved Parmesan.
15. Bake 15 min.
16. or until mozzarella is melted and edge of crust is golden brown.

parmesan cheese, flour, fastrising yeast, water, olive oil, tomato sauce, tomatoes, mozzarella cheese, pepperoni

Taken from www.kraftrecipes.com/recipes/cheesy-pepperoni-parmesan-pizza-162757.aspx (may not work)