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Italian Bread Wedges

3 teaspoons active dry yeast
1 cup warm water (110° to 115°), divided
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
TOPPING:
1/3 cup fat-free Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5
minutes. Add the oil, salt, remaining water and 2 cups of flour; beat until
smooth. Stir in enough remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place

Printed from tasteofhome.com Oct 11, 2008

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Italian Bread Wedges cont.

until doubled, about 40 minutes. Punch dough down. Turn onto a lightly floured
surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in.
pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme
and pepper; sprinkle over dough. Top with cheeses. Bake at 450° for 15-20
minutes or until golden brown. Serve warm.

Yield: 12 slices.