Parmesan-Pepper Dough

This recipe is part of the recipe for Onion, Cheese and Tomato Tart


1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
2/3 cup warm water (105° to 115°F)
2 cups all-purpose flour, divided
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil


  1. Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
  2. Combine 1-3/4 cups flour, cheese, salt and pepper in large bowl. Pour yeast mixture and oil over flour mixture and stir until mixture clings together.
  3. Turn out dough onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary. Shape dough into a ball; place in large greased bowl. Turn dough so that top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
  4. Punch down dough. Knead on lightly floured surface 1 minute or until smooth. Flatten into a disc. Roll dough to make 11-inch round. Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom.

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