| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tabasco | 6 | Servings | ||
INGREDIENTS
| 1 | Envelope active dry yeast | |
| 3/4 | c | Warm water, 110øF |
| 2 | c | All-purpose flour |
| 1 | t | Salt |
| Yellow cornmeal | ||
| 2 | T | Olive oil |
| 1 | Red onion, sliced | |
| 1 | Yellow onion, sliced | |
| 1 | 7-ounce jar roasted red | |
| peppers drained and | ||
| sliced | ||
| 2 | t | Fresh chopped rosemary, or |
| 3/4 t. dried | ||
| 1/2 | t | TABASCO pepper sauce |
| 1/8 | t | Salt |
INSTRUCTIONS
Sprinkle yeast over water in small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into ball. Place in greased bowl; turn to coat. Cover and let rise in warm place until doubled in bulk, about 1 hour. While crust is rising, prepare onions. In 12-inch skillet, over medium-high heat, in hot oil, cook sliced red and yellow onions until tender, about 8 minutes, stirring occasionally. Preheat oven to 425øF. Sprinkle large baking sheet or jelly-roll pan with cornmeal. Punch down dough. Roll or pat dough into 13 x 9-inch rectangle. Spoon prepared onions over dough; top with roasted red pepper strips, rosemary, TABASCO sauce and salt. Bake on lowest rack 20 minutes or until crust is golden brown. Makes 6 servings. Busted by Karen Sonnessa <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Apr 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 444.3mg
Potassium: 154.4mg
Carbohydrates: 38.8g
Fiber: 2.8g
Sugar: 1.2g
Protein: 5.8g