INGREDIENTS
1 tbsp
extra-virgin olive oil
2 1/4 cups
all-purpose flour
1 1/2 tsp
instant or rapid-rise yeast
1 1/2 tsp
sugar
1 cup
water, room temperature
3/4 tsp
salt
10 oz
Monterey Jack cheese, shredded (2 1/2 cups)
Sauce
1 cup
canned crushed tomatoes
1 tbsp
extra-virgin olive oil
1 tbsp
chopped fresh basil
1
garlic clove, minced
1 tsp
dried oregano
1 tsp
dried basil
1/2 tsp
sugar
1/2 tsp
pepper
1/4 tsp
salt