INGREDIENTS

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.

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”