Course : Appetizers
Serves: 8
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1 package dry yeast
1 teaspoon sugar
3/4 cup warm water
2 1/4 cups bread flour -- divided
1 teaspoon salt
1/2 teaspoon dried italian seasoning
1 tablespoon olive oil
1 spray vegetable cooking spray
1 tablespoon cornmeal
1 teaspoon olive oil
2 tablespoons grated parmesan cheese

Preparation / Directions:

Dissolve yeast and sugar in warm water in a bowl; let stand 5 minutes. Place 2 cups flour, salt, and Italian seasoning in a large bowl. Add yeast mixture and 1 tablespoon oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 oF), free from drafts, 45 minutes or until doubled in bulk. Preheat oven to 500 oF. Punch dough down. Pat dough into an 8 x 10 inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with 1 teaspoon oil, and sprinkle with cheese. Bake at 500 oF for 14 minutes or until lightly browned. Cut into squares, and serve warm.


Nutritional Information:

2 b, 1 fat.

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