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Pizza dough with a twist. Veggie broth and fresh basil brighten this crisp and chewy base.
Ponchatoula Pizza Dough
1 pkg. active dry yeast
1 cup warm veggie broth (115 degrees)
3 cups flour
1 1/2 tsp salt
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp fresh cut basil leaves
3 tbsp fresh grated Parmesan
corn meal
2 large knuckles garlic
Preheat oven to 500 degrees. Combine yeast with broth, olive oil and salt, stir well to proof. After 5 minutes transfer to the bowl of the food processor (outfitted with bread dough attachment) and add the flour. Process until a ball forms with the dough. Transfer dough to lightly floured surface and knead until soft, pliable, and not sticky. Transfer dough to lightly oiled bowl (olive oil rubbed in the bowl). Cover with a damp towel and let rise in a warm place until doubled in size, usually at least an hour. Place dough in a cookie sheet rubbed with olive oil. Add the chopped basil to both loaves at this point while forming into balls, then set out to rest for an additional 15 minutes. Transfer dough to board coated with loose corn meal and roll out to desired size with rolling pin. Try tossing it too just for fun! In food processor with grater attachment add Parmesan, then change attachment to metal blade and add corn meal and garlic. Process until well mixed and minced. Add cheese mixture to rim of pizza and then lightly press into dough with fingers. Cover with choice of toppings and place in oven for 12-18 minutes.

Servings: 8-12 depending on size and portions

Nutritional information per serving

I'm not sure about the nutritional information, but probably not ideal for dieters!

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