Ingredients
1 package active dry yeast
1 cup warm water
2 tsp. sugar
3/4 tsp. salt
1/2 cup olive oil
1/3 cup mesquite flour
2-1/2 to 3 cups unbleached flour
3 to 4 cloves garlic, minced
1 to 2 tsp. chipotle flakes
1/4 cup grated Parmesan cheese
Preparation
Heat 1/4 cup olive oil in small pan on low heat. Saute garlic, stirring occasionally until soft and golden (10 - 15 minutes). Stir in chirpotle flakes and set aside to cool.
Combine yeast and water in a large bowl; let stand for 5 minutes. Stir in sugar, salt and the remaining 1/4 cup olive oil. Add 1 cup unbleached flour and beat with a wire wisk or spoon for 2 to 3 minutes. Stir in the mesquite and enough unbleached flour to make a soft dough. Knead on a floured surface for 8 to 10 minutes. Cover and let rest for 20 minutes. Punch down and roll out to fit a well-greased 10-inch x 15-inch baking pan.
After placing on pan, pierce dough with knife at 1-inch intervals. Drizzle with garlic-chile mixture, and sprinkle with cheese. Let rise until puffy (10 - 15 minutes). Bake for 15 to 18 minutes at in a 400-degree F oven or until golden brown.
