Rye cheddar melt pizza

• 4 cup whole wheat rye flour
• 1 packages active dry yeast
• 1 tsp sugar
• 2 tsp kosher salt
• 2 tbsp olive oil, extra virgin
• 1 1/2 cup warm water
• 2 tbsp olive oil, extra virgin
• 1 large bowl
• 1/3 lb ground meat
• 1/2 lb summer sausage
• 1 tsp tomato paste
• 3 small barnetta tomatoes or plum tomatoes
• 3 small shallots
• 4 clove garlic sauteed
• 1/4 cup chopped black olives
• 1/4 cup chopped green olives
• 3 1/2 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese shredded
• 1 cup milk
• 3 tbsp milk powder
• 29 oz tomato sauce
• 1 tsp sweet basil
• 1/4 tsp whole leaf oregano
• 1/4 cup sugar
• 1 1/2 tsp salt
• 1 tsp granulated garlic powder
• 1 pinch salt
• 1/4 tsp granulated garlic powder
• 1 stick butter, melted
• 1/4 cup olive oil, extra virgin

1. In the bowl of an electric mixer, fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.
2. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes
3. Turn the mixer on low and add the salt and 2 tablespoons of olive oil.
4. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
5. When the dough starts to come together, increase the speed to medium; stop the mixer periodically to scrape the dough off the hook.
6. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time.
7. Mix until the dough gathers into a ball, this should take about 5 minutes
8. Put dough onto a floured surface fold four time roll into a ball rub 2 tablespoons olive oil put into a bowl cover with plastic for an hour
9. Once the dough is domed and spongy, turn it out onto a lightly floured counter.
10. Roll and stretch the dough into a cylinder and divide into 16 equal pieces.
11. Cover and let rest for 10 minutes so it will be easier to roll out
12. Preheat oven 450 Fahrenheit
13. Mix all the ingredients for the sauce and simmer till good and thick add more paste if to thin water if to tight
14. Brown the meats slice tomatoes and shallots
15. Cheddar melt: heat the milk get hot but not boiling add mozzarella and cheddar cheeses add powdered milk to thicken
16. Roll each ball out into a disc, or roll out and cut them out brush with olive oil and butter mixture add sauce toppings.
17. add cheddar melt that cheesy goodness bake in oven 12 -15 minutes serve hope you enjoy.
18. Please note I didn't have enough room to make more small so I made a large communal pizza along with 12 individuals get 9 servings out of large

whole wheat rye flour, active dry yeast, sugar, kosher salt, olive oil, water, olive oil, bowl, ground meat, summer sausage, tomato, barnetta tomatoes, shallots, garlic, black olives, green olives, cheddar cheese, mozzarella cheese, milk, milk, tomato sauce, sweet basil, whole leaf oregano, sugar, salt, garlic, salt, garlic powder, butter, olive oil

Taken from cookpad.com/us/recipes/339578-rye-cheddar-melt-pizza (may not work)