This recipe makes enough dough for 2-large pizzas. I'll often divide the dough in four and freeze smaller balls for use as calzones later!
*cooking time includes "rising-time"
*calorie count given is for 1/2 this recipe (one LARGE serving)

Submitted by AMUNET_RA

Submitted by MPKRMAOL

Adapted from Cooking Light January 2002

Submitted by CRYSMYS

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF