PESTO DOUGH 3 cup Flour
2 Tbs Pesto Sauce 1/2 cup Cornmeal
1 1/4 cup Water; (or more if needed) 1 1/2 tsp Salt
1/3 cup Olive Oil 1 Tbs Yeast
Procedure
1 SUN-DRIED TOMATO DOUGH--- Oil-Packed Sun-Dried -Tomatoes with Oil tb Sun-Dried Tomato Paste /4 c Water; (or more) /3 c Olive Oil c Flour /2 c Cornmeal /2 ts Salt tb Yeast
2 -GARLIC DOUGH- tb Garlic Paste /4 c Water; (or more) /3 c Olive Oil c Flour /2 c Cornmeal /2 ts Salt tb Yeast
3 ---TOPPINGS--- Pizza Sauce /2 c Parmigiano-Reggiano Cheese; -grated
4 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 500F 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.
Servings: 8
