Pizza Bread Wedges
Serve as an appetizer or with a salad or pasta.

Servings: 12

• 3 teaspoons active dry yeast
• 1 cup warm water (110 degrees F to 115 degrees F)
• 1 teaspoon granulated sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 2 1/2 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 fresh ground black pepper pepper
• 1 cup 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 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 degrees F for 15-20 minutes or until golden brown. Serve warm.

Per Serving: 162 Calories; 5g Fat (26.6% calories from fat); 2g Saturated Fat; 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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