Ingrients & Directions
400 g Flour
1 1/2 ts Active dry yeast
2 1/2 ts Sugar
1/2 ts Salt
2 tb Pesto
1 tb Olive oil
250 ml Water
pn Ascorbic acid
1 tb Parmesan cheese; finely grat
1/4 c Sun-dried tomatoes; chopped
Yields
14 Servings