| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Rice, Italian |
24 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
All-purpose* or Unbleached flour |
| 2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
pk |
Regular or quick-acting Active dry yeast |
| 1/4 |
c |
Olive or vegetable oil |
| 1 |
c |
Very warm water (120 To 130 degrees) |
|
|
Olive or vegetable oil |
| 2 |
tb |
Grated parmesan cheese |
| 2 |
md |
Red bell peppers, Cut into 1/4-inch rings |
| 1 |
sm |
Onion, sliced |
| 1 |
tb |
Olive or vegetable oil |
INSTRUCTIONS
*do not use self-rising flour in This recipe.
Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4
cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl
occasionally. Stir in enough remaining flour until dough is soft and leaves
side of bowl. Turn onto lightly floured surface.Knead 5 to 10 minutes or
until dough is smooth and elastic. Place in greased bowl and turn greased
side up. Cover and let rise in warm place 1 to 1-1/2 hours or until
double.Heat oven to 425 degrees. Grease 2 cookie sheets. Punch down dough
and divide in half. Shape each half into flattened 12-inch round on cookie
sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1
inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with
1 tablespoon cheese. Bake 12 to 15 minutes or until golden brown. Cook and
stir red bell peppers and onions in 1 tablespoon olive or vegetable oil in
10-inch skillet over medium heat until softened. Arrange on flatbreads. 2
FLATBREADS (12 PIECES EACH); 85 CALORIES PER PIECE.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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