Red pepper flatbread

Yield: 24 servings

Measure 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)
\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.

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