A Trio of Pizzas (pesto, sun-dried tomato, and garlic pizza crusts) (bread machine dough cycle)

PESTO DOUGH:
2 tbsp pesto sauce
1 1/4 cups water; (or more if needed)
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast

SUN-DRIED TOMATO DOUGH:
5 oil-packed sun-dried tomatoes with oil
2 tbsp sun-dried tomato paste
1 1/4 cups water; (or more)
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast

GARLIC DOUGH:
2 tbsp garlic paste
1 1/4 cups water; (or more)
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast

TOPPINGS:
Pizza Sauce
1/2 cup Parmigiano-Reggiano Cheese; grated

Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer.

Preheat the oven to 500F with the rack in the center position. Turn 17x11-inch pan upside down. Spray with vegetable cooking spray.

Cut dough in half and cover remaining half with a clean towel.

Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese.

Bake for 8 to 10 minutes.

Source: Pizza, Focaccia, Flat and Filled Breads from Your Bread Machine: Perfect Every Time by Lora Brody