Instructions: * (Can be made from scratch, come from a can or be reconstituted from a mix)

Place all the ingredients in the machine, program for Dough or Manual, and press Start. The dough will be quite moist but should form a discrete ball. At the end of the final cycle, punch down the dough and place it on a lightly floured work surface to rest for five minutes.

If you do not have a bread machine, mix all ingredients by hand, and stir or knead until it forms a smooth ball. You will need to oil the surface where you knead the dough, and knead for at least 10 minutes. Try not to add more flour than listed above; dough will be moist. Let rise in an oiled bowl for 1-2 hours. Punch down the dough, and let rest for five minutes.

To Finish the Pizza

2 cups chunky salsa
1 cup shredded Cheddar, Monterey Jack, and/or Mozzarella Cheese

Preheat over to 475F. On a lightly floured work surface, roll the dough out to either a 17 x 11 inch rectangle, or a 14" round. If you have a jelly roll pan that has slightly different dimensions, roll the dough to fit it. Lightly oil (or use Pam) the pan and place the dough into the pan, stretching it with your hands so that it covers the surface up to the edges,

Spread the dough with the salsa, leaving a 1 inch border, and sprinkle with the cheese. Place the pizza in a warm place to rise for 30 minutes, then bake it for 17 to 20 minutes, or until the crust is deep brown and the cheese is bubbling. Serve hot.

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