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Italian Bread Wedges

 Italian Bread Wedges
"These savory wedges aren't hard to make, but they taste great," writes Danielle McIntyre of Medicine Hat, Alberta. "They're terrific served with soups, salads and pasta dishes."
12 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • In a 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 until doubled, about 40 minutes.

2 of 2

Italian Bread Wedges (continued)

Directions (continued)

  • 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.
Nutritional Facts: One slice equals 146 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 359 mg sodium, 23 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.