A Trio Of Pizzas Abm
pasta
----PESTO DOUGH----
2 tablespoon pesto sauce
1 1/4 cup water; (or more if needed)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
----SUNDRIED TOMATO DOUGH----
5 oil-packed sun-dried tomatoes with; oil
2 tablespoon sun-dried tomato paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
----GARLIC DOUGH----
2 tablespoon garlic paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
----TOPPINGS----
1 pizza sauce
1/2 cup 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 500øF 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. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith
Yield: 8 servings
