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Italian Bread Wedges

"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."
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    12 slices

Ingredients

  • 3 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 2-1/2 to 3 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 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° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts
1 slice: 146 calories, 3g fat (1g saturated fat), 7mg cholesterol, 359mg sodium, 23g carbohydrate, 1g fiber), 6g protein.

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