A trio of pizzas abm
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Entrees, Italian, Pizzas, Western European |
Rating: |
no rating. |
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Ingredients:
| | PESTO DOUGH | | 2
| tbsp | 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
| tbsp | Yeast | | | SUN-DRIED TOMATO DOUGH | | 5
| | Oil-Packed Sun-Dried | | | -Tomatoes with Oil | | 2
| tbsp | 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
| tsp | Salt | | 1
| tbsp | Yeast | | | GARLIC DOUGH | | 2
| tbsp | Garlic Paste | | 1 1/4
| cup | Water, (or more) | | 1/3
| cup | Olive Oil | | 3
| cup | Flour | | 1/2
| cup | Cornmeal | | 1 1/2
| tsp | Salt | | 1
| tbsp | Yeast | | | TOPPINGS | | | Pizza Sauce | | 1/2
| cup | Parmigiano-Reggiano Cheese | | | -grated |
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Procedures:
| 1 | Place desired dough ingredients in machine and program for knead and first rise. | | 2 | Press start. | | 3 | Dough will be soft at first but become firmer. | | 4 | Preheat the oven to 500°F with the rack in the center position. | | 5 | Turn 17 x 11" pan upside down. | | 6 | Spray with vegetable cooking spray. | | 7 | Cut dough in half and cover remaining half with a clean towel. | | 8 | Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. | | 9 | Have a friend hold the pan or place a wet towel underneath. | | 10 | Spread with sauce and sprinkle with cheese. | | 11 | Bake for 8 to 10 minutes. |
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