Tres Pizza Doughs

Recipe Ingredients

		Pesto Dough
2 tablespoons	30ml	Pesto sauce
1 1/4 cups	296ml	Water - or more if needed
1/3 cup	78ml	Olive oil
3 cups	187g / 6.6oz	Flour
1/2 cup	31g / 1.1oz	Cornmeal
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Yeast
		Sundried Tomato Dough
5		Oil-Packed sun-dried tomatoes with oil
2 tablespoons	30ml	Sun-dried tomato paste
1 1/4 cups	296ml	Water - or more if needed
1/3 cup	78ml	Olive oil
3 cups	187g / 6.6oz	Flour
1/2 cup	31g / 1.1oz	Cornmeal
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Yeast
		Garlic Dough
2 tablespoons	30ml	Garlic paste
1 1/4 cups	296ml	Water - or more if neded
1/3 cup	78ml	Olive oil
3 cups	187g / 6.6oz	Flour
1/2 cup	31g / 1.1oz	Cornmeal
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Yeast
		Toppings
		Pizza sauce
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

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.

Source:
CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com

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