Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------PESTO DOUGH-----------------------------
2 tb Pesto Sauce 1/2 c Cornmeal
1 1/4 c Water; (or more if needed) 1 1/2 ts Salt
1/3 c Olive Oil 1 tb Yeast
3 c Flour

-------------------SUN-DRIED TOMATO DOUGH------------------------
5 Oil-Packed Sun-Dried 3 c Flour
-Tomatoes with Oil 1/2 c Cornmeal
2 tb Sun-Dried Tomato Paste 1 1/2 ts Salt
1 1/4 c Water; (or more) 1 tb Yeast
1/3 c Olive Oil

------------------------GARLIC DOUGH-----------------------------
2 tb Garlic Paste 1/2 c Cornmeal
1 1/4 c Water; (or more) 1 1/2 ts Salt
1/3 c Olive Oil 1 tb Yeast
3 c Flour

--------------------------TOPPINGS-------------------------------
Pizza Sauce -grated
1/2 c Parmigiano-Reggiano Cheese;

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 500øF with the rack in the center
position. Turn 17 x 11" 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.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith

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