Recipe
from Vegetarian Times
Husband-Tested
in Debbie’s Kitchen
Oh, Mama! This
tastes just as good as it looks! My buddy, Debbie, made this for us when we got together to watch a rented movie. It was absolutely fabulous! She said she followed the recipe exactly except she used plain olive oil because her hubby is allergic to garlic. She served this with olive oil for dipping, but I thought it tasted great without any embellishment.
1 ½ Tablespoons roasted
garlic olive oil, plus more for greasing bowl or olive oil
4 ½ cups all-purpose flour
3 Tablespoons finely
chopped oregano, plus 1 Tablespoon whole leaves, divided
2 Tablespoons sugar
1 ½ Tablespoons salt
1 ¼-oz. pkg. rapid-rise
yeast
1 teaspoon dried oregano
½ cup grated Asiago cheese
1. Rub
large bowl with roasted garlic olive oil. Combine flour, chopped oregano,
sugar, salt, yeast, and dried oregano in large bowl. Stir in 1 2/3 cup warm
water, and continue to stir 2 minutes (dough will seem wet and sticky).
Transfer to prepared bowl, cover with plastic wrap, and let rise in warm place
for 1 to 1 1/2 hours, or until doubled in bulk.
2. Line a baking sheet with silicone baking mat or parchment paper and spray with cooking
spray. Stir cheese into dough. Transfer to baking sheet and spread to sides of
sheet with wet fingers. Brush top with 1 1/2 Tablespoons roasted garlic olive
oil, and sprinkle whole oregano leaves over top. Let rise 1 hour, or until
dough is level with sides of pan. Preheat oven to 450°F. Bake 20 to 25 minutes,
or until golden brown on top and bottom. Cool 20 minutes on wire rack before unmolding
and serving.
Per
SERVING: Calories: 216; Protein: 6 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates:
39 g; Cholesterol: 4 mg; Sodium: 929 mg; Fiber: 1 g; Sugar: 3 g
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