Margarita Pizza with Fresh Basil and Tomatoes

I really like pizza crust when it's thin and crispy. The recipe for this dough produces a thin and crispy crust - assuming you roll it out thin that is. I would recommend adding the basil after the pizza has cooked instead, so it doesn't shrivel up like mine did.

Margarita Pizza with Fresh Basil and Tomatoes
Makes 6 individual pizzas

Ingredients
For the Dough

• 2 cups all purpose flour
• ½ teaspoon salt
• 1 teaspoons baking soda
• 1 tablespoon olive oil
• ¼ teaspoon yeast
• ¾ cup water, room temperature

For the Toppings

• 6-8 tablespoons pizza sauce
• 2 cups grated Kraft Italian Blend (or other grated cheese)
• 2 large tomatoes, sliced
• ½ cup fresh basil leaves
• thinly sliced red onion

Directions

1. Let’s start with the dough. Simply mix all the ingredients together and let it rest for 30 minutes. I covered it with a piece of plastic wrap.
2. Preheat the oven to 425F and place the rack on the bottom. Line some baking sheets with parchment or silicone liners.
3. Cut the dough into 6 pieces.
4. Lightly flour the counter and the top of each piece of dough, and start rolling to your desired thickness (or thinness).
5. Place the dough circles on the lined sheets and spread some sauce on top.
6. Divide half of the cheese over the pizzas, followed by the basil (or add basil after cooking), tomatoes and onions (if desired).
7. Top with the rest of the cheese. Add even more cheese if you like. 
8. Bake the pizzas for 15-20 minutes or until golden and bubbly.