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1
For the dough, combine the flour, baking powder and salt in a large bowl.
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2
Stir with a whisk to blend.
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3
Combine the water and oil in a cup and stir into dry ingredients.
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4
Transfer the dough to a floured work surface and knead until smooth - about 5 minutes.
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5
Divide the dough in half, cover with a damp towel and let dough rest for 30 minutes.
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6
Sautee the garlic in the 2 TBsp of olive oil until browned.
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7
Preheat oven to 400 degrees F. with a pizza stone if you have one.
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8
Flatten each dough ball into a disk roll into an 8-inch round.
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9
Place the rounds directly on the pizza stone.
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10
If not using a pizza stone, place on a baking sheet.
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11
Prick the dough all over with a fork and bake for 10-12 minutes or until just golden.
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12
Remove from the oven and increase the temperature to 425 degrees F.
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13
Sprinkle half the parmesan and mozarella on each baked bread.
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14
Place the breads on the stone or baking sheet and bake for 10 minutes until the cheese melts and just starts to brown.
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15
Remove from the oven and layer each round with tomato and/or additional veggies, garlic, basil leaves and shaved pecorino and return to oven for about 5 minutes or until the pecorino turns slightly golden.
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16
Remove from oven and slice with pizza wheel and cut each round into 6 slices.
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17
Serves 4 as a first course or 2 for a small entre.
