Tres Pizza Doughs
=== PESTO DOUGH ===
2 tablespoons pesto sauce
1 1/4 cups water — or more if needed
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 tablespoon yeast
=== SUNDRIED TOMATO DOUGH ===
5 oil-Packed sun-dried tomatoes with oil
2 tablespoons sun-dried tomato paste
1 1/4 cups water — or more if needed
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 tablespoon yeast
=== GARLIC DOUGH ===
2 tablespoons garlic paste
1 1/4 cups water — or more if neded
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 tablespoon yeast
=== TOPPINGS ===
Pizza sauce
1/2 cup grated Parmigiano-Reggiano cheese
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 degrees with the rack in the center position.
Turn 17- by 11-inch 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.
This recipe yields 2 pizzas.
Per serving: 7111 Calories (kcal); 252g Total Fat; (31% calories from fat); 153g Protein; 1071g Carbohydrate; 9mg Cholesterol; 9872mg Sodium
Food Exchanges: 70 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates
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