A Trio Of Pizzas Abm

 

PESTO DOUGH

2 Tbs 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 tsp Salt

1 Tbs Yeast

Procedure

1 SUNDRIED TOMATO DOUGH--- Oil-Packed SunDried -Tomatoes with Oil

tb SunDried 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.