| 1 | In a mixing bowl, combine the yeast, water, sugar, salt, oil & basil. |
| 2 | Let stand until the yeast starts to froth. |
| 3 | Mix in the wheat germ & 1 c flour. |
| 4 | Beat well & let sit for 5 minutes. |
| 5 | Knead in the remaining flour & knead until the dough is soft & pliable. |
| 6 | Lightly oil a clean bowl & cover with a towel. |
| 7 | Let rise until doubled in bulk. |
| 8 | roll out the dough to fit into a cookie sheet or on a pizza stone. |
| 9 | Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. |
| 10 | Stretch into the corners & build up the edges slightly. |
| 11 | Let rest for 10 minutes. |
| 12 | brush the dough with olive oil & spread the tomatoes over the top. |
| 13 | Generously salt & grind fresh black pepper over the top & finish with the fresh basil. |
| 14 | Bake for 25 minutes or until the crusts are done. |
| 15 | Cut up & serve immediately or let cool. |
| 16 | This is equally good cold & served at room temperature. |
| 17 | recipe by mark satterly. |
