Mix the seasonings and oil with the warm water. Add the flours and knead until as smooth dough results. Allow to rise for 30 minutes or longer to relax before spreading in a large Chicago style pan or 2 flat pizza pans. Be sure to use the black pepper as it adds to the flavor. For Pesto crust, add 2-4 tablespoons of pesto with the oil This makes a good dough in a bread machine on the dough setting. Drizzle or brush a light coating of olive oil over the crust. Add the tomato sauce and toppings. Bake until just beginning to brown, and then add the cheese(s). This will tend to make a less drippy sauce. Posted to MC-Recipe Digest V1 #932 by "Ken and Mary Ann Vaugnan"
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|Serving Size: 1 Serving (625g)|
|Recipe Makes: 1|
|Calories from Fat: 376 (17%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 17.6mg||1 %|
|Potassium 731mg||19 %|
|Total Carbohydrate 389.9g||115 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 373.7g|
|Protein 55.2g||79 %|
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Calories per serving: 2187
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