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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These savory wedges aren't hard to make, but they taste great, writes Danielle McIntyre of Medicine Hat, Alberta. They're terrific served with soups, salads and pasta dishes. Ingredients:
3 teaspoons active dry yeast |
1 cup warm water (110° to 115°), divided |
1 teaspoon sugar |
2 tablespoons canola oil |
1 teaspoon salt |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
topping: |
1/3 cup fat-free italian salad dressing |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
dash pepper |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. In a bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in. pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses.
4. Bake at 450° for 15-20 minutes or until golden brown. Serve warm. Yield: 12 slices.
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