Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   A trio of pizzas abm   Yield: 8 Servings MMM   2 tb Pesto Sauce      1 1/4 c Water; (or more if needed) 1/3 c Olive Oil      3 c Flour 1/2 c Cornmeal      1 1/2 ts Salt 1 tb Yeast MMMMM-------------------SUN-DRIED TOMATO DOUGH------------------------      5 Oil-Packed Sun-Dried -Tomatoes with Oil 2 tb Sun-Dried Tomato Paste      1 1/4 c Water; (or more) 1/3 c Olive Oil      3 c Flour 1/2 c Cornmeal      1 1/2 ts Salt 1 tb Yeast MMMMM------------------------GARLIC DOUGH-----------------------------      2 tb Garlic Paste 1 1/4 c Water; (or more)      1/3 c Olive Oil 3 c Flour      1/2 c Cornmeal 1 1/2 ts Salt      1 tb Yeast MMMMM--------------------------TOPPINGS------------------------------- Pizza Sauce 1/2 c Parmigiano-Reggiano Cheese;  -grated Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500øF with the rack in the center position. Turn 17 x 11" pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith