Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DOUGH***
   1 1/2  tablespoons   olive oil
   1      cup           water
   1      large         egg
   1      teaspoon      sugar
     1/2  teaspoon      salt
   3      cups          all-purpose flour
   2      teaspoons     herbs to taste -- any combo of
                        dill
                        oregano
                        bail
                        rosemary
   1      package       yeast
                        ***TOPPING***
   3      tablespoons   tomato paste
     1/2  cup           spicy spaghetti sauce
                        - -- ( i used classico )
     1/4  cup           proscuitto -- chopped
                        - -- ( or more, to taste
                        -- )
     1/2  cup           mozzarella -- slivered
     1/4  cup           green onion -- slivered
   1      clove         garlic -- crushed

Preparation:

DOUGH SETTING Special instructions: If dough is too sticky because of oil; add up to 1/2 cup flour by Tablespoons until you reach the correct consistency. After the dough has completed the first rising, remove from b/m and punch down. Cover on lightly floured board and allow to rest 5-10 minutes. Spray a 9x13x2 pan with Pam, or brush with olive oil. Briefly knead dough and spread into pan, using hands to acheive a "bumpy texture". Form a low ridge around the edge of the dough. Push dough into corners. The bumps and ridge will allow the topping to stay in place. Brush surface with olive oil. You can cover and allow to rise, and bake at this stage, or continue on for Tomato and Cheese topping. TOPPING: Combine tomato paste and spaghetti sauce. Spread on dough. Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover and allow to rise til doubled. Preheat oven to 375. Bake 25 minutes. Slide out of pan onto cutting board. Cut into small pieces for appetizers or large wedges for dinner. This bread rose almost to the top of the 2" pan. It could be sliced in half for sandwich bread. It wasF05/31