From the Kitchen of Christine Law
Dough in bread machine:
2� c. flour
� c. water
� tsp. salt
1 tsp. yeast
1 tsp. lemon juice
1 T. dry milk
1 T. sugar
1 T. vegetable oil
3 T. extra-virgin olive oil
Coarse cornmeal
2 large ripe tomatoes, sliced � inch thick
� lb. fresh mozzarella, sliced � inch thick
20 fresh basil leaves, cut into very thin strips
Salt
Preheat oven to 475�. Brush dough lightly with olive oil. Sprinkle flat baking sheet generously with cornmeal. Place dough on top. Arrange alternating slices of tomato and mozzarella to cover the dough. Sprinkle with salt and scatter basil on top. Drizzle remaining olive oil over. Bake about 20 minutes.