Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Milk; plus 2 ts Salt
2 tb Milk; (if needed) 1 tb Sugar
2 tb Olive Oil 3 c Flour
1 tb Rosemary; chopped 2 ts Yeast

--------------------------FILLING-------------------------------
1 lb Ricotta Cheese 1 tb Parsley; chopped
2 Eggs 1/2 ts Salt
1/2 c Romano Cheese; grated 1/4 ts Pepper

--------------------------TOPPING-------------------------------
15 sl Salami; thinly sliced 12 sl Provolone Cheese; thinly
25 Basil Leaves; coarsely -sliced
-chopped Salt
16 oz Roasted Red Peppers; drained Pepper

Place all dough ingredients in pan and program for knead and first
rise. The dough will be firm and pull away from the side of the
machine. While the dough is rising, prepare the filling. In mixing
bowl, whisk together all the ingredients and refrigerate until you
are ready to assemble the pizza. Preheat the oven to 400øF. with the
rack in the center position. Grease a 9" springform pan.

When the dough cycle is completed transfer the dough to a lightly
floured work surface, cover it with a clean towel, and let it rest
for 5 minutes. Cut the dough in 2 pieces; one piece should be one
third of the dough and the other piece should be 2/3. Roll out the
larger piece to a 14" circle. Line the springform pan with the
circle. A small amount of dough (1") should overlap the top of the
pan. Arrange 5 slices of salami on the bottom.
Spread a third of the ricotta filling over the salami, then sprinkle
on a third of the basil. Lay out a third of the peppers. Lay out 4
slices of provolone. Repeat this pattern for the next 2 layers. Roll
out the small piece of dough to a 9" circle. Brush water around the
rim of the dough already in pan, then fit the 9" circle on top. Trim
away about 1/2" of the overlapping dough from the bottom circle.
Crimp together the top and bottom edges. Brush the top of the dough
with olive oil and salt and pepper. With a pair of scissors, cut a
vent in the top crust about 1" in diameter. Bake for 15 minutes at
400øF., then at 350øF. for 15 minutes. Remove the pizza from the oven
and immediately remove the sides of the springform. Cool before
slicing to allow layers to set.

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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