| 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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