Serves 4

Thick Crust Pizza Dough - 2#
(All ingredients at room temperature.  Works best with a bread machine)

10 ounces water
3/4 teaspoon salt
3 tablespoons olive oil
4 cups all-purpose flour
2 tsp active baker's yeast
1 tablespoon garlic powder
2 tablespoons parmesan cheese


For Topping

1 can tomato paste
1 teaspoon garlic powder
1 teaspoon dry Italian seasoning
1 tablespoon parmesan cheese
1 cup pepperoni - reduced fat
1 can pineapple chunks in own juice
8 ounces lowfat mozzerella cheese

Preheat oven 400°

For the crust:
Combine all ingredients into the bread pan. Select Dough setting. Press start/stop. When unit signal and display reads 0:00, press start/stop and remove the dough.

If you do not have a bread machine, combine all the ingredients in a large bowl and mix until very well blended. On a floured surface, knead the dough for about 15 minutes. Cover and let rise for about 1/2 hour in a warm area. Pat down when ready to use.

Put it all together

Pat the dough in a greased 14 inch round pizza pan. For even thicker crust use a smaller pan.

mix in a small bowl the tomato paste, garlic powder, dry Italian seasoning and parmesan cheese. Spread evenly over the crust and start layering with the mozzerella, pepperoni and pineapple.

Bake at 400° for about 20 minutes or until the crust is a golden brown.



Serving Ideas:  Serve with cold, light beer

Notes:  One of my absolute favorites, and this crust is to die for.

Per Serving:  Calories: 723.9;  Fat: 23.1g;  Protein: 37.9g;  Carbs: 96.2g;  Cholest: 60mg;  Sodium: 1595mg

Hell hath no fury like a woman scorned, and Hell hath no fury like a woman on a diet for a week!