I use a regular pizza dough, about 3 cups ap flour 1 cup water a tablespoon
of EVO, table spoon salt, 1 packet yeast, and a pich of sugar. Sometimes I
add thyme and garlic.
Make the dough cut into peicesx and make them as thick or thinb as you
desire

Brush them with oil out of the oven and grated parmigana reggiano


--
Ron Anderson
A1 Sewing Machine
PO Box 60
Sand Lake, NY 12153
518-469-5133
http://www.a1sewingmachine.com
"DK" > wrote in message ...
>I should mention -- in case anyone is interested -- that the recipe I was
>talking about in the original post, is as follows, except I recommend
>making the pizza dough twice as thick as they say in the recipe, which will
>extend your baking time a bit.
>
>
>
>
> Ingredients:
> a.. 1 Tube 10 oz Pillsbury pizza Dough
> b.. 2 tb Butter
> c.. 1 ts Garlic salt
> d.. Kraft 100% Grated Parmesan Cheese
>
> Instructions:
>
>
> 1. Preheat the oven to 425 degrees F.
> 2. Unroll the dough on a cutting board. Position it lengthwise (longer
> from let to right than from top to bottom). With a sharp kinfe cut the
> dough in half down the middle. Then cut each of those halves vertically in
> half and then in half once more so that you have 8 even strips of dough.
> 3. Being careful not to stretch the dough place each strip on a lightly
> greased cookie sheet and bake for 6 to 8 minutes or until the top just
> turns golden brown.
> 4. While the dough bakes melt the butter (on the stove or in the microwave
> on high for 15 to 20 seconds) then add the garlic salt and stir until it
> dissolves.
> 5. Remove the browned dough from the oven and with a pastry brush or spoon
> spread a coating of garlic butter over each piece.
> 6. Sprinkle a generous amount of Parmesan cheese on each. Makes 8 pieces.
>
> --
> DK
>