HERBED CHEESE PIZZA

2 tsp dried oregano
2 tsp ground cumin
1 tsp hot paprika
¾ tsp coarsely ground black pepper, divided
1 tsp olive oil
1 C finely chopped onion
½ tsp salt
5 garlic cloves, minced
1 bay leaf
1 (28 oz) can diced tomatoes, undrained
10 oz thinly sliced kasseri cheese (I use Mozzarella)
3 T minced fresh parsley (if you like)

To prepare topping, combine oregano, cumin, paprika, and ½ tsp black pepper; set aside.  Heat 1 tsp oil in a large nonstick skillet over medium-high heat.  Add onion; sauté 3 minutes.  Add ½ tsp salt, ¼ tsp black pepper, garlic, bay leaf, and tomatoes; bring to a boil.  Reduce heat to medium; simmer 15 minutes or until thick.  Remove from heat; discard bay leaf.
Preheat oven to 450 degrees
Working with one portion at a time (cover remaining dough to keep from drying), roll or press each portion into a 6-inch circle on a baking sheet coated with cooking spray.  Repeat with remaining dough portions.
Top each crust with ¼ C tomato mixture, 1 ¼ oz cheese, and ½ tsp oregano mixture.   Bake at 450 for 12 min or until crusts are lightly browned.  Sprinkle evenly with minced parsley.
Or any variety of pizza toppings:

Sliced boiled little red potatoes with white cheese and mushrooms, spiced as desired.

Alfredo sauce pizza (with or without grilled chicken pieces) and cheese

Brushed with olive oil, sprinkle with parmesan cheese, garlic & Italian seasoning

Standard cheese and pepperoni

Veggie-lovers pizza as desired

Etc.

PIZZA DOUGH

4 ½ C flour, divided
1 tsp sugar
2 pkg dry yeast (abt 4 ½ tsp)
2 cups warm water, divided
1 tsp salt
2 tsp olive oil

Lightly spoon flour into dry measuring cup; level with a knife.  Combine 1 C flour, sugar, yeast, and 1 C warm water in a bowl; let stand 15 min.
Lightly spoon flour into dry measuring cups; level with a knife.  Combine 3 C flour and 1 tsp salt in a large bowl; make a well in center of mixture.  Add yeast mixture, 1 C warm water, and 2 tsp oil to the flour mixture; stir well.  Turn dough out onto a floured surface.  Knead until smooth and elastic (about 10 min); add enough of remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size.  (Press two fingers lightly into dough.  If indentation remains, the dough has risen enough.)  Punch dough down; divide into 8 equal portions.  Cover and let rest 20 minutes.