- 4-1/2 to 5 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
- 1-1/2 cups warm water (120° to 130°F)
- 1 cup shredded mozzarella cheese
- 12 fresh basil leaves
- 12 sundried tomato halves (not oil packed- look for these in the produce section)
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- Optional, 1/2 teaspoon poppy seed