Boboli Crust

2 hours Prep: 40 minutes Cook: 10 minutes

401 calories per serving view nutrition facts

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Ingredients

2 1/2	cup	bread flour
2	cloves	garlic	thinly sliced
1/2	teaspoon	salt
2	tablespoon	rosemary leaves
3/4	teaspoon	yeast, active dry
3	tablespoon	olive oil	light
1	cup	water	warm

Directions

Preheat oven to 400F.

Combine flour, salt, yeast and water in bowl.

Blend well, turn out onto floured surface.

Knead well, about 15 minutes.

Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk).

Turn dough out, punch down and knead for 5 minutes or so.

Return to bowl and let rise until doubled in bulk.

Punch down and turn out on lightly floured board.

Roll and press out to about 1/2 inch thickness.

This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe.

Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet.

Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.

Rub olive oil (pour) onto surface and gently smooth over the surface.

Salt and pepper surface LIGHTLY.

Bake 10-12 minutes or until just golden.

Remove from oven and TAKE OUT THE GARLIC SLIVERS!

You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the cheeses are bubbly, etc.

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Nutrition Facts

Serving Size 161g

Amount per Serving

Calories 401 24% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 301mg	13%
Total Carbohydrate 65.0g	22%
Dietary Fiber 3.0g	12%
Sugars 0.0g
Protein 11.0g	22%

Vitamin A	1%		Vitamin C	4%
Calcium	4%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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