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Ingredients
- 1 pkg dry yeast
- 1 cup warm water
- 2 tsp sugar
- 1/4 tsp salt
- 1/4 cup olive oil (use high quality olive oil)
- 2 2/3 to 3 cups of All Purpose flour
- 1/2 cup fontina cheese, grated
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup red or yellow bell peppers, roasted, skinned and thinly sliced
Preparation
Step 1
In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
Stir in sugar, salt and oil. Add 2 cups flour and mix to blend. Beat an additional 5 minutes (an electric mixer or food processor can be used)
Stir in about 2/3 cup more flour to make a soft dough. Add extra flour if needed. Turn out dough on a lightly floured board. Knead until smooth, about 6 minutes.
Place in greased bowl and let rise for 45 minutes or until doubled in size. Punch down dough.
Roll out dough to fit a 12x17 jelly roll pan. Place in pan; sprinkle surface with cheese, basil and peppers. Let rest for 15 minutes.
Bake at 375 degrees for 15-18 minutes. Cut into 24 squares.