Yield: 6 Sweet ones
Measure | Ingredient |
---|---|
1 pounds | Frozen white bread dough; thawed |
\N \N | Olive oil cooking spray; |
1 tablespoon | Olive oil; |
\N \N | Choice of topping; |
1 medium | Size onion; thinly sliced |
1 tablespoon | Sage; chopped fresh >OR<- |
1 teaspoon | Sage; crushed dried; |
¼ teaspoon | Coarse salt; |
⅓ cup | Golden raisins; plumped in |
¼ cup | Fresh orange juice; for 30 minutes |
1 tablespoon | Rosemary; chopped fresh >OR<- |
1 teaspoon | Rosemary; crushed dried |
1 \N | Fresh plum tomato; about 1/4 1/4 lb sliced crosswise into paper-thin slices |
1 ounce | Sun-dried tomatoes; (packed dry), plumped in 1/3 cup of hot water for 5 minutes drained and chopped |
1 tablespoon | Fresh oregano; >OR<- |
1 teaspoon | Oregano; crushed dried |
¼ teaspoon | Coarse salt; |
4 cloves | Garlic; slivered |
¼ cup | Cilantro(fresh coriander) |
¼ cup | Dry-roasted sunflower seeds; |
DOUGH
SAGE AND ONION TOPPING
ROSEMAY AND RAISIN TOPPING
TOMATO TOPPING
SOUTHWESTERN TOPPING
This version of the popular Italian flatbread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes.
Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping.
Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes.
Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage.
Food Exchange per serving:
SAGE AND ONION TOPPING: 1 STARCH/BREAD EXCHAGNE; CAL: 106; PRO: 4g; CAR: 19g; FAT: 2g; CHO: Omg; SOD: 252mg; ROSEMARY AND RAISIN TOPPING: 1½ STARCH/BREAD EXCHANGE; CAL: 116; PRO: 4g; CAR: 22g; FAT: 2g; CHO: 0mg; SOD: 208mg; TOMATO TOPPING: 1 ½ BREAD/STARCH EXCHANGES; CAL: 110; PRO: 4g; CAR: 21g; FAT: 2g; CHO: 0mg; SOD: 256; SOUTHWESTERN TOPPING: 1 BREAD/STARCH EXCHANGE; CAL: 120, PRO: 5g; CAR: 19g:; FAT: 3g; CHO: 0mg; SOD: 202mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin and Frances Tower Giedet.
Brought to you and yours via Nancy O'brion and her Meal-Master File