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• 1 Tbs sugar
• 1 cup warm water (110 degrees)
• 2 Tbs olive oil
• 1 package yeast
• 2.5 to 3.5 cups white flour
• 1 tsp salt

• 2 to 4 Tbs olive oil
• 2 tsp garlic powder (approximate)
• 1/4 to 1/2 cup chopped fresh cilantro
• 4 to 6 ripe Roma tomatoes, thinly sliced
• fresh lime juice
• salt and pepper
• 1/2 cup grated Parmesan cheese

1. Dissolve the sugar and yeast in the water in a small bowl and whisk in the olive oil. Let stand for 10 minutes in a warm place - it should begin to foam.
2. Sift together the flour and salt. Place the yeast/oil/water mixture in the bowl of a stand mixer with the bread hook attached. Turn the mixer to low and and add the flour a little at a time until you have a stiff but pliable dough. Adjust the amount of flour, more or less, achieve the right consistency. Let the machine knead the dough for 2 minutes. Place the smooth ball of dough into a greased bowl; cover, and set aside in a warm place to rise until doubled in size, about 45 minutes to 1 hour.
3. Preheat the oven to 400.
4. Punch down the dough. Remove it from the bowl and place on a lightly oiled deep-dish pizza pan. Spread the dough out onto the pan. Using your fingertips, make “dimples” in the dough. Pre-bake the crust for about 10 minutes, then remove from the oven.
5. Liberally drizzle the dough with the olive oil, sprinkle on the garlic and cilantro, and spread the tomato slices evenly on the top of the dough. Use enough tomatoes to to completely cover the top of the dough.
6. Drizzle lime juice and more olive oil on the tomato slices and season with salt and pepper. Add a little more cilantro on top of the tomato slices for color. Sprinkle with the Parmesan cheese and bake for an additional 5 to 10 minutes, until the tomatoes sizzle and the cheese starts to brown slightly.

source: Three Guys From Miami Cook Cuban

tags: vegetarian