One Recipe Pizza Dough
1 1/2 cups all-purpose flour, 1 1/2 cups white-wheat flour
1 tablespoon active yeast, 1 teaspoon fine sea salt
1 1/2 cups tepid water (water between 110-120°F
1 teaspoon extra virgin olive oil

1. Place all dry ingredients in bowl of your food processor. Pulse a few
 times to blend well.

2. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and the clean the sides of the food processor.

If it seems too dry, add more water, 1 tablespoon at a time. The dough 
is perfect when it is no longer sticky, and feels smooth.

3. Place dough in a large bowl with extra virgin olive oil. Turn dough 
to completely cover with oil and then cover tightly with plastic wrap 
and a cloth towel.

4. Let dough rise in a warm place for at least an hour. A good place to rise is in the oven with the oven off and the light on. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour.

Stromboli Filling
4 ounces prosuitto, thinly sliced
1 ounce Asiago D'Allevo DOP, coarsely grated
1 ounce Asiago Pressato DOP, coarsely grated

1. Prepare pizza dough. Roll dougj into rectangle. Later prosciutto, Asiago D'Allevo DOP, and Asiago Pressato DOP. Roll jellyroll style. Pinch final seam. Brush with extra virgin olive oil for golden color. Can sprinkle additional cheese on top for taste and color.

2. Bake at 375°F for 35-45 minutes or until golden. Cool at least 10 minutes before cutting.

Exchanges/choices:
2 Starch
1/2 Fat

Calories 185 | Calories from Fat 35

Total Fat 4.0g | Saturated Fat 1.5g | Trans Fat 0.0g

Cholesterol 10mg | Sodium 245mg | Potassium 95mg | Phosphorus 100mg

Total Carbohydrate 28g | Dietary Fiber 1g | Sugars 0g | Protein 8g