| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Breads | 6 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 2/3 | c | Warm water, 105 to 115 degrees |
| 2 | c | All-purpose flour, divided |
| 1 | tb | Cornmeal |
| 1 | tb | Olive oil |
| 1/2 | ts | Salt |
| Vegetable cooking spray |
INSTRUCTIONS
Dissolve yeast in water in a large bowl, and let stand 5 minutes. Stir in 1-3/4 cups flour, cornmeal, oil, and salt to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning dough to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk. Punch dough down, and roll into a 15-inch circle on a lightly floured surface. Place dough on a 15-inch pizza pan or baking sheet coated with cooking spray. Top and bake according to recipe directions. Yield: 1 (15- inch) pizza crust. Per serving: 183 Calories; 3g Fat (14% calories from fat); 5g Protein; 34g Carbohydrate; 0mg Cholesterol; 180mg Sodium NOTES : This recipe is featured in Provencal Potato Pizza, Page 82. To make 6 individual pizzas, roll dough into 5-inch rounds. Recipe by: Cooking Light, March 1995, page 82 Posted to MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.
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