Directions

1. Dissolve yeast in 1/4 cup warm water.
2. In a mixing bowl, add the dissolved yeast, the remaining 3/4 cup water, the oil, and the flour, sugar, and salt.
3. Mix thoroughly; approximately twenty strokes or until the dough becomes a ball. Let the dough rest for five to ten minutes.
4. Lightly grease a 10x15 baking sheet. Roll the dough into a rectangular shape and place on the baking sheet. Press the dough to the edges.
5. On one half of the dough, spread a 1/2 cup of herb cheese spread or feta cheese (don’t spread to the very edge of the dough, leave about an inch of room).
6. On top of the cheese spread, sprinkle a half-cup of grated Parmesan and 1 tablespoon of dried parsley flakes.
7. Fold over the plain half of the dough on top of the cheese and parsley mixture, then spread the remaining cheese spread and Parmesan on the top.
8. Add the sliced vegetables, then sprinkle the Swiss cheese and parsley over the vegetables.
9. Bake at 425 degrees Fahrenheit for 20 to 22 minutes.