|Active dry yeast||1 Ounce (1 Envelope)|
|Canned diced green chilies||4 Ounce, drained (1 Can)|
|Warm water||2⁄3 Cup (10.67 tbs) (110 F / 45 C)|
|All purpose flour||2 Cup (32 tbs)|
|Chopped pimiento||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
|Egg||1 , slightly beaten|
|Sesame seeds||2 Teaspoon|
|Grated sharp cheddar cheese/Monterey jack cheese||12 Ounce (3 Cups)|
Grease a 12-inch pizza pan; set aside.
In a medium bowl, stir yeast into warm water.
Beat in 1 cup flour, oil, sugar and salt.
Stir in enough remaining flour to make a medium-stiff dough.
Turn out on a lightly floured board.
Let rest 3 to 4 minutes.
Clean and grease bowl; set aside.
Knead dough until smooth and elastic, 5 to 8 minutes.
Place in greased bowl, turning once to grease top.
Cover and let rise in a warm place about 1 hour until doubled in volume.
Punch down dough; divide in half.
Cover and let rest 10 minutes.
Preheat oven to 400°F (205°C).
On a lightly floured board, roll out each piece of dough to a 12-inch circle.
Place 1 circle of dough on prepared pizza pan.
In a medium bowl, combine egg, cheese, chilies, pimiento, garlic salt and parsley.
Spread over dough in pan.
Top with other dough circle.
Press edges with tines of a fork to seal.
Brush top with milk; sprinkle with sesame seeds.
Bake 30 to 40 minutes in preheated oven until browned.
Cut into narrow wedges; serve warm.