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Tabasco 6 Servings

INGREDIENTS

1 Envelope active dry yeast
3/4 c Warm water, 110øF
2 c All-purpose flour
1 t Salt
Yellow cornmeal
2 T Olive oil
1 Red onion, sliced
1 Yellow onion, sliced
1 7-ounce jar roasted red
peppers drained and
sliced
2 t Fresh chopped rosemary, or
3/4 t. dried
1/2 t TABASCO pepper sauce
1/8 t Salt

INSTRUCTIONS

Sprinkle yeast over water in small bowl; stir to dissolve yeast. Let
stand about 5 minutes. Stir in flour and salt to make soft dough.  Turn
dough onto lightly floured surface. Knead until smooth and  elastic,
about 5 minutes, adding more flour if necessary. Shape into  ball.
Place in greased bowl; turn to coat. Cover and let rise in warm  place
until doubled in bulk, about 1    hour.  While crust is rising, prepare
onions. In 12-inch skillet, over  medium-high heat, in hot oil, cook
sliced red and yellow onions until  tender, about 8 minutes, stirring
occasionally.  Preheat oven to 425øF. Sprinkle large baking sheet or
jelly-roll pan  with cornmeal. Punch down dough. Roll or pat dough into
13 x 9-inch  rectangle.  Spoon prepared onions over dough; top with
roasted red pepper strips,  rosemary, TABASCO sauce and salt.  Bake on
lowest rack 20 minutes or until crust is golden brown.  Makes 6
servings.  Busted by Karen Sonnessa <>  Recipe by: Tabasco
www.tabasco.com  Posted to MC-Recipe Digest by "Karen Sonnessa" <> on
Apr 9, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 227
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 444.3mg
Potassium: 154.4mg
Carbohydrates: 38.8g
Fiber: 2.8g
Sugar: 1.2g
Protein: 5.8g


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