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Italian Bread Wedges

By: Danielle McIntyre

"'These savory wedges aren't hard to make, but they taste great,' writes Danielle McIntyre of Medicine Hat, Alberta. 'They're terrific served with soups, salads and pasta dishes.'"

Rate/Review | Read Reviews (53)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

3 teaspoons active dry yeast
1 cup warm water (110 degrees F to 115 degrees F)
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon salt
2 1/2 cups all-purpose flour
TOPPING:
1/3 cup fat-free Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 cups of flour; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in. pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 degrees F for 15-20 minutes or until golden brown. Serve warm.

Footnotes

Nutritional Analysis: One slice equals 146 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 359 mg sodium, 23 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 lean meat.