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INGREDIENTS
3 cups all-purpose flour, divided
1 pkg. (1/4 oz.) quick rising active dry yeast
1 pkg. (3 oz.) Sargento® Artisan BlendsTM Shredded Parmesan Cheese, divided
2 tsp. salt
1 tsp. sugar
1 tsp. crushed dried rosemary
4 Tbsp. olive oil, divided

DIRECTIONS
Preparation Time: 20 minutes
Cooking Time: 20 minutes

1. Preheat oven to 400°F.
2. Combine 2 cups flour, yeast, 1/4 cup cheese, salt, sugar and rosemary in large bowl.
3. Combine 1 cup water and 3 tablespoons oil; heat until warm (120° to 130°F). Add to dry ingredients.
4. Beat by hand or with an electric mixer until well combined. Gradually beat in remaining flour to form a soft dough.
5. Knead by hand on lightly floured surface or with dough hook in an electric mixer 8 minutes or until smooth and elastic. Roll out dough to form a 13×9-inch rectangle.
6. Transfer dough to an oiled 13×9-inch pan. Cover lightly with plastic wrap; let stand in a warm place (75°F) 30 minutes or until doubled in bulk.
7. Poke surface of dough with handle of wooden spoon in an even pattern. Brush remaining oil over dough; sprinkle with remaining cheese. Bake in preheated 400°F oven 20 minutes or until golden brown. Serve warm or at room temperature.

Variation: For pizza dough, place dough in oiled bowl, turning to coat dough with oil. Cover with plastic wrap; let stand in a warm place 30 minutes or until doubled in bulk. Punch down dough; divide in half. Roll and stretch out each half of dough to form a 12-inch round; pinch edges up slightly to form a rim. Place on baking sheet dusted lightly with cornmeal. Top as desired. Bake pizza in preheated 450°F oven 12 minutes or until crust is golden brown.