Pizza : White Pizza

• 1 envelope active dry yeast
  
• 3/4 cup warm water (105°F to 115°F)
  
• 2 cups all-purpose flour
  
• 1 teaspoon salt
  
• Yellow cornmeal
  

• 1 cup ricotta cheese
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 (8-ounce) package shredded mozzarella cheese
  

For dough, sprinkle yeast over warm water in a small bowl; stir to dissolve yeast. Let stand 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into a ball and place in a greased bowl; turn to coat. Cover and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 425°F. Sprinkle two large pizza pans or baking sheets with cornmeal. Punch down dough and divide in half; roll or pat each piece of dough into an 8-inch round and place on baking sheets.

For topping, combine ricotta cheese and TABASCO^® Sauce in a bowl and mix well; spread on pizza crust. Sprinkle mozzarella over top. Bake on lowest rack in oven for 20 minutes or until crust is golden brown.

Makes 6 servings.