Red pepper flatbread
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | All-purpose* or Unbleached flour |
| 2 | teaspoons | Sugar |
| ¼ | teaspoon | Salt |
| 1 | pack | Regular or quick-acting Active dry yeast |
| ¼ | cup | Olive or vegetable oil |
| 1 | cup | Very warm water (120 To 130 degrees) |
| Olive or vegetable oil | ||
| 2 | tablespoons | Grated parmesan cheese |
| 2 | mediums | Red bell peppers, Cut into 1/4-inch rings |
| 1 | small | Onion, sliced |
| 1 | tablespoon | Olive or vegetable oil |
Directions
*do not use self-rising flour in This recipe.
Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add ¼ 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 1-½ 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.