Italian Bread Wedges

• 3 teaspoons active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0), divided
• 1 teaspoon sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 2-1/2 to 3 cups all-purpose flour
• 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

1. 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.
2. 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.
3. 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.
4. Bake at 450u0b0 for 15-20 minutes or until golden brown. Serve warm.

active dry yeast, warm water, sugar, canola oil, salt, allpurpose, italian salad dressing, garlic, oregano, thyme, pepper, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-bread-wedges/ (may not work)