A trio of pizzas abm

Yield: 8 servings

Measure Ingredient
2 tablespoons Pesto Sauce
1¼ cup Water; (or more if needed)
⅓ cup Olive Oil
3 cups Flour
5 Oil-Packed Sun-Dried Tomatoes with Oil
2 tablespoons Sun-Dried Tomato Paste
1¼ cup Water; (or more)
⅓ cup Olive Oil
2 tablespoons Garlic Paste
1¼ cup Water; (or more)
⅓ cup Olive Oil
3 cups Flour
Pizza Sauce
½ cup Parmigiano-Reggiano Cheese;
½ cup Cornmeal
1½ teaspoon Salt
1 tablespoon Yeast
3 cups Flour
½ cup Cornmeal
1½ teaspoon Salt
1 tablespoon Yeast
½ cup Cornmeal
1½ teaspoon Salt
1 tablespoon Yeast grated

PESTO DOUGH

SUN-DRIED TOMATO DOUGH

GARLIC DOUGH

TOPPINGS

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

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