| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Breads, Italian, Main dishes, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
|
Oatmeal Pizza Dough |
| 1/2 |
ts |
Dried Italian seasoning |
| 2 |
tb |
Sun-dried tomatoes, finely chopped |
| 3 |
tb |
Hot tap water |
| 2 |
ts |
Skim milk |
| 1 |
ts |
Fresh garlic, crushed |
| 2 |
tb |
Parmesan cheese |
|
|
Olive oil spray |
INSTRUCTIONS
1. Prepare the dough as directed, but combine the Italian seasoning with
the flour when mixing up the dough. 2. While the dough is rising, place the
sun-dried tomatoes in a small bowl, and pour the hot tap water over the
tomatoes. Set aside. 3. Turn the dough onto a lightly floured surface.
Drain the tomatoes and knead them into the dough. Using a rolling pin, roll
the dough into a 12-inch circle. Coat a 12-inch pizza pan with nonstick
cooking spray, and place the dough on the pan. Cover with clean kitchen
towel, and let rise in a warm place for about 25 minutes, or until doubled
in size. 4. Place the milk and garlic in a small bowl, and stir to mix
well. Spread the mixture over the crust, extending it to within 1/2 inch of
the edges. Sprinkle with Parmesan over the garlic, and spray the top
lightly with the cooking spray. 5. Bake at 450 degrees F for 9 minutes, or
until lightly browned. Slice and serve immediately.
Recipe by: Secrets of Fat-Free Italian Cooking, Woodruff Posted to Digest
eat-lf.v097.n075 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on
Mar 20, 1997
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