MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Philadelphia Tomato Pie
Categories: Breads, Vegetables, Cheese
Yield: 12 servings

1 1/4 c Warm water (115ºF/46ºC)
2 ts Sugar; divided
1/4 oz Env active dry yeast
4 c A-P or 00 flour
1 ts Sea salt
1/3 c Canola or olive oil
1 1/2 c Pizza sauce
Grated Parmesan cheese

In a small bowl, mix warm water and 1 teaspoon sugar;
add yeast and whisk until dissolved. Let stand until
bubbles form on surface. In a large bowl, whisk 3 cups
flour, salt, and remaining 1 teaspoon sugar. Make a well
in center; add yeast mixture and oil. Stir until smooth.
Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead, adding more flour to
surface as needed until no longer sticky and dough is
smooth and elastic, 6-8 minutes. Place in a large
greased bowl; turn once to grease top. Cover and let
rise in a warm place for 30 minutes; transfer bowl to
refrigerator and chill overnight. Allow dough to come to
room temperature, about 30 minutes.

Press dough onto a rimmed baking sheet coated with
cooking spray. Prick dough generously with a fork. Bake
@ 425ºF/218ºC until just lightly browned, 8-10 minutes.

Spread sauce over crust. Bake until sauce darkens and
appears dry, 15-18 minutes. Sprinkle lightly with
parmesan. Cool completely; cut into squares.

Josh Rink, Milwaukee, Wisconsin

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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