Mystic Pizza

Lightly spoon flour into dry measuring cups; level with a knife.

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add 1 1/4 cups flour, oil, and 1/4 teaspoon salt. Stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk.

Preheat oven to 450 degrees F.

Punch dough down. Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a baking sheet or 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough to form a rim. Let dough stand, covered, 10 minutes.

Place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and saute 2 minutes. Add 1/4 teaspoon salt, oregano, cilantro, fennel seeds, pepper, and tomato sauce. Reduce heat and simmer, uncovered, 20 minutes or until mixture is thick, stirring occasionally. Spread sauce over pizza crust. Sprinkle with cheese.

Bake at 450 degrees F for 10 minutes or until cheese is melted and crust is golden. Remove pizza to cutting board; cut into wedges.