FOLD-OVER PIZZA Pizza dough made in your bread machine provides the basis for this uniquely shaped version of pizza. Cut in wedges for a nutritious lunch or hearty appetizer. Recipe makes 2 fold-over pizzas. Crust 1 cup water 2 tablespoons vegetable oil 1 1/2 teaspoons salt 3 cups all-purpose flour 2 1/4 teaspoons (1 packet) RED STAR® Active Dry Yeast or Quick-Rise™ Yeast Filling 1/4 cup Parmesan cheese 2/3 cup prepared pizza sauce 1 cup sliced mushrooms 1/4 cup chopped green pepper 1 cup steamed broccoli flowerets 1 cup sliced black olives 1/2 cup chopped onions 2 cups shredded pizza cheese Place crust ingredients into pan in the order listed. Select DOUGH cycle. When cycle has completed, place dough on lightly floured surface. Cover; allow dough to relax for 10 minutes. Preheat oven to 425ºF. Divide dough into 2 portions. Roll each half to a 15-inch circle. Place on lightly greased cookie sheet or pizza pan. Divide filling ingredients in half. Sprinkle 2 tablespoons Parmesan cheese on half of each circle, leaving a 2-inch border. Spread sauce over cheese; layer vegetables, always leaving 2-inch border. Top with shredded cheese. Fold remaining dough half over filling. Fold both layers of edges up and press into dough; press again firmly with fork tines to seal tightly. Brush top with water and prick top several times to allow steam to escape. Do not let rise. Bake in preheated oven 20 to 25 minutes or until golden brown. Let rest 5 minutes; slice into wedges. Serve hot.