Instructions: This as a pizza with a thick, aromatic, bready crust reminiscent of Italian focaccia pan bread.

Makes one large pizza.

Preheat oven to 450F (hot oven).

Crust: Place water in medium mixing bowl or bowl of electric mixer with dough hook. Add yeast, oregano, basil, garlic and onion. Let stand a few minutes to dissolve yeast. Add oil and salt. stir in flour by hand or with mixer until stiff. Add additional flour while kneading to form a soft dough that cleans the side of the mixing bowl. Knead until smooth and elastic (about 3 minutes by machine, 10 minutes by hand). Form into a ball and let rise 1 hour if time allows. Rising is not strictly required but rising time adds to the flavor and texture of the crust. Prepare pizza pan with light greasing or pan spray and a dusting of corn meal. Let dough rest about 10 minutes before patting or rolling to 1/2 to 3/4 inch thickness in the shape of the pan and place in pan. Without resting the dough will be very elastic and hard to form into the crust.

Sauce: Combine ingredients to form a paste and spread over crust to within 1/2 inch of the edge.

Top with 6-8 oz. of shredded Mozzarella or blended cheese and your favorite toppings. Bake 12-15 minutes until brown.

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