Makes 1 (10-inch) bread
|1||package (1/4 ounce) active dry yeast|
|3/4||cup warm water, 105° to 115°F|
|2||cups all-purpose flour|
|4||tablespoons olive oil, divided|
|1||teaspoon Italian seasoning|
|8||oil-packed sun-dried tomatoes, well drained|
|1/2||cup (2 ounces) shredded provolone cheese|
|1/4||cup (1 ounce) freshly grated Parmesan cheese|
- Dissolve yeast in warm water; let stand 5 minutes. Combine flour and salt in work bowl of food processor. Stir in yeast mixture and 3 tablespoons oil. Process until ingredients form a ball. Process 1 minute more. Turn out onto lightly floured surface. Knead about 2 minutes or until smooth and elastic. Place dough in oiled bowl; turn once to oil dough surface. Cover with clean kitchen towel. Let rise in warm place about 30 minutes or until doubled in bulk.
- Punch dough down. Let rest 5 minutes. Press dough into oiled 10-inch cake pan, deep-dish pizza pan or springform pan. Brush with remaining 1 tablespoon oil. Sprinkle with Italian seasoning. Press sun-dried tomatoes around dough, about 1 inch from edge. Sprinkle with cheeses. Cover and let rise in warm place 15 minutes.
- Preheat oven to 425°F. Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack.
If mixing dough by hand, combine flour and salt in large bowl. Stir in yeast mixture and 3 tablespoons oil until ball forms. Turn out onto lightly floured surface and knead about 10 minutes or until smooth and elastic. Proceed as directed.
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