| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Bakery, Italian, Appetizers |
64 |
Slices |
INGREDIENTS
| 2 |
lb |
Frozen bread dough |
| 1/2 |
c |
Olive oil |
|
|
Cornmeal |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 2 |
ts |
Fennel seed |
INSTRUCTIONS
Heat oven to 475F. Divide dough in half. Spread 2 Tb oil in each of
two 10" x 15" cookie pans (with sides) and sprinkle with cornmeal.
Press dough into pans & tap surafce with your fingers for a dimpled
top.
Drizzle remaining oil over dough. Combine salt, pepper & fennel seeds.
Sprinkle over the dough. Bake until golden brown, about 10 minutes.
Cut into wedges (22 per cookie sheet). Serve warm or at room
temperature.
"First" magazine, January 11, 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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