• Preparation Time 30 minutes plus 45 minutes rising
  • Baking Time 20 minutes
  • Makes 16 pieces
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 8 plum, chopped tomatoes
  • 1 minced garlic clove
  • 1/2 tsp salt
  • fresh basil leaves, optional
  • 1 lb shredded mozzarella cheese
  • 2 cups mushrooms, peppers, onions, etc.
  • Dough
  • 2 tsp granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 1/2 cups warm water
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp garlic powder
  • 4 cups Robin Hood® Best For Bread Homestyle White Flour, divided

Serving Size: 16 pieces


Serving Size: 16 pieces

  • Topping: Combine tomatoes, garlic, salt and basil in a medium bowl and set aside to marinate.
  • Dough: Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes and then stir well. Add olive oil, salt, garlic powder and 3 1/2 cups (875mL) of Robin Hood Best for Bread Homestyle White Flour. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves sides of bowl.
  • Turn out onto lightly floured board. Round up into a ball. Knead dough, adding more flour until smooth, elastic and no longer sticky (8 to 10 minutes). Place in lightly greased large bowl. Turn to grease top. Cover with waxed paper and tea towel and let rise in warm place, until doubled, about 45 minutes.
  • Punch down. Turn onto lightly floured board and let rest for 10 minutes. Roll dough to large rectangle and place on to greased baking sheet (20" x 15"/50 cm x 38 cm) or two round pizza pans.
  • Bake in preheated oven for 20 minutes, or until cheese is bubbly.
  • Preheat oven to 425ºF (220ºC).
  • Spread with tomato mixture, cover with cheese and veggies.


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