-1 1/2 cups unbleached white flour
- 1/2 cup rye flour
- 1/2 cup wheat flour
- 1/4 cup corn meal
- 1/4 cup flax seed
- 1 cup hot water
- 1 tablespoon agave nectar
- 2 tablespoons yeast
- 1 teaspoon garlic powder
From the garden:
- 2 teaspoons shredded French sorrel
- 1 teaspoon oregano
- 2 teaspoons chives
Mix, let rise. When double, punch down and spread across large cookie sheet with olive oil and a pinch of cornmeal with some cooking spray on the corners.
Spread with Wegmans chunky pizza sauce.
Top with toppings and cheese.
We used:
- Leftover grilled peppers, pineapple and black olives
- fresh broccoli
- provolone
- Parmesan
- sharp cheddar
Bake at 425.
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