Title: A Trio of Pizzas Abm
Categories: European Entree Check
Yield: 8 Servings

PESTO DOUGH
2	tb	Pesto Sauce
1 1/4	c	Water; (or more if needed)
1/3	c	Olive Oil
3	c	Flour
1/2	c	Cornmeal
1 1/2	ts	Salt
1	tb	Yeast
SUN-DRIED TOMATO DOUGH
5		Oil-Packed Sun-Dried Tomatoes with Oil
2	tb	Sun-Dried Tomato Paste
1 1/4	c	Water; (or more)
1/3	c	Olive Oil
3	c	Flour
1/2	c	Cornmeal
1 1/2	ts	Salt
1	tb	Yeast
GARLIC DOUGH
2	tb	Garlic Paste
1 1/4	c	Water; (or more)
1/3	c	Olive Oil
3	c	Flour
1/2	c	Cornmeal
1 1/2	ts	Salt
1	tb	Yeast
TOPPINGS
		Pizza Sauce
1/2	c	Parmigiano-Reggiano Cheese; grated

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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