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A TRIO OF PIZZAS ABM

6.50
Category : Pizza

Yield: 8 Servings

Ingredients (Help):
-PESTO DOUGH-
2 tb Pesto Sauce
1 1/4 c Water; (or more if needed)
1/3 c Olive Oil
3 c Flour
1/2 c Cornmeal
1 1/2 ts Salt
1 tb Yeast

SUN-DRIED TOMATO DOUGH
5 Oil-Packed Sun-Dried
-Tomatoes with Oil
2 tb Sun-Dried Tomato Paste
1 1/4 c Water; (or more)
1/3 c Olive Oil
3 c Flour
1/2 c Cornmeal
1 1/2 ts Salt
1 tb Yeast

-GARLIC DOUGH-
2 tb Garlic Paste
1 1/4 c Water; (or more)
1/3 c Olive Oil
3 c Flour
1/2 c Cornmeal
1 1/2 ts Salt
1 tb Yeast

TOPPINGS
Pizza Sauce
1/2 c Parmigiano-Reggiano Cheese;
-grated

Place desired dough ingredients in machine and program for knead and
first rise. Press start. Dough will be soft at first but become
firmer. Preheat the oven to 500?F with the rack in the center
position. Turn 17 x 11" pan upside down. Spray with vegetable cooking
spray. Cut dough in half and cover remaining half with a clean towel.
Place the other half on the prepared pan and use rolling pin to roll
the dough evenly to the edge. Have a friend hold the pan or place a
wet towel underneath. Spread with sauce and sprinkle with cheese.
Bake for 8 to 10 minutes.


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