Broccoli Herb Chevre` and Sun Dried Tomato Flat Bread

Flat Bread:

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour (we used whole wheat)
2 tablespoons olive oil
1 teaspoon salt

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.

Toppings;
1/2 c. pizza or spaghetti sauce
3/4c. mozzarella cheese, shredded
4 oz. basil or peppercorn chevre` cheese, Sliced
1/2c. broccoli, Chopped and cooked
1/3 c. sun dried tomatoes, sliced
3 cloves garlic sliced and sauted in olive oil
3T. fresh sage leaves
3T. Fresh basil, sliced or torn into small pieces

Spread pizza sauce over unbaked crust, sprinkle with mozzarella cheese. Then lay your sliced chevre` cheese over that and sprinkle on rest of toppings. Bake for 15min. to 20min. or until browned. After cooked sprinkle with Parmesan cheese and freshly ground salt and pepper.

Serves 8