| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads/, A, B | 1 | Servings | |
INGREDIENTS
| Marie frainier *dgcp02c* | ||
| 1 | c | Water |
| 3 | c | Bread flour; (white) |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 2 1/2 | ts | Yeast |
| Olive oil | ||
| 3 | tb | Tomato paste |
| 1 | Chopped yellow onion | |
| 6 | Chopped green onions | |
| 1 | Crushed chopped garlic clove | |
| Fresh cracked pepper |
INSTRUCTIONS
DOUGH CYCLE TOPPING Roll out the dough to fit a greased 9x13 inch shallow pan. Place the dough in the pan and let it rise until not quite doubled in bulk, then punch holes all over it using a fork. Brush the top with some olive oil and then the tomato paste. Mix together the onions and garlic and sprinkle on top of dough. Sprinkle with the pepper. Bake in a pre-heated 325 degree oven for 25 minutes, or until lightly browned. ** Taken from "The Frugal Gourmet" by Jeff Smith MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 8, 1998
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