Yield: 24 servings
|2¾ cup||All-purpose* or Unbleached flour|
|1 pack||Regular or quick-acting Active dry yeast|
|¼ cup||Olive or vegetable oil|
|1 cup||Very warm water (120 To 130 degrees)|
|\N \N||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|
*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.