5 tablespoons warm milk
1/4 teaspoon Fleischmann's® Traditional Active Dry Yeast
1 cup bread or all-purpose flour
4 cloves garlic, minced
3 tablespoons olive oil
1 28-ounce can plum tomatoes
1 tablespoon sugar
1/2 teaspoon salt
3 cups sunflower oil (24 fluid ounces)
6 fresh basil leaves
1. Measure warm milk (115ºF) in large bowl. Sprinkle in yeast; stir until dissolved. Stir in enough flour to make stiff dough. Knead on floured surface until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 hour.
2. In medium saucepan, stir and cook garlic in olive oil over medium heat until lightly browned. Add tomatoes, sugar and salt; stir and cook until tomatoes are softened and liquid has evaporated. Set aside.
3. Punch dough down; roll to 1-inch thick rope; cut into 1-inch pieces. Roll each to 6-inch circle.
4. Heat oil in cast iron skillet; fry pizzas over medium heat, turning once, until puffy and light brown. Remove from skillet; drain on paper towels. Place on serving platter. Add basil leaves to reserved tomato sauce. Serve sauce on the side as a dip. Garnish with basil sprigs.