cheesy margherita pizza

easy Friday trying to pack for the move    i had already made the crust and had some in the freezer trying to do meatless Fridays and i had the ingredients on hand went to gather food yesterday  living down here that is a mission for god  cant wait till we get settled farther up the state were the life style is a little more relaxed

 for the thin crust

3 and 1/2 cup bread flour
1cup whole wheat flour
5 teaspoons quick rise yeast
1 and 1/2 teaspoon kosher salt
1 teaspoon honey
1 and 1/2 to 1 and 2/3 cups warm water 120 to 130 degrees

place the flour yeast salt in a food processor pulse till blended  add honey process more gradually add water until it forms a ball once the ball has formed process 60 seconds longer to knead the dough  turn out onto a lightly floured surface  cover and let rest 10 minutes  divide dough into quarters use immediately or freeze for later     to  make the pizza grease a 12 inch pizza pan sprinkle with corn meal on a lightly floured surface stretch and shape one portion dough transfer to prepared pan  top as desired bake at 450 degrees until crust is lightly browned  if using the frozen dough thaw in the refrigerator overnight

for the toppings

2 plum tomatoes sliced thin seeds removed drained on paper towels
1 and 1/2 cup shredded part skim milk mozzarella cheese
1/2 cup grated Romano cheese
12 basil leaves thinly sliced

 sprinkle the dough with with 1/2 cup mozzarella cheese arrange tomatoes in a single layer
sprinkle the remaining cheese mozzarella and Romano over the tomatoes  bake in the 50 oven for about 20 minutes till crust is brown and cheese is bubbly  remove sprinkle with the basil cut into wedges  serve with a nice crisp salad