| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
A, B, Breads/ |
1 |
Servings |
INGREDIENTS
|
|
Marie frainier dgcp02c |
| 1 |
c |
Water |
| 3 |
c |
Bread flour, white |
| 1 |
t |
Sugar |
| 1 |
t |
Salt |
| 2 1/2 |
t |
Yeast |
|
|
Olive oil |
| 3 |
T |
Tomato paste |
| 1 |
|
Chopped yellow onion |
| 6 |
|
Chopped green onions |
| 1 |
|
Crushed chopped garlic clove |
|
|
Fresh cracked pepper |
INSTRUCTIONS
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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