Yield: 6 Servings
|1||Envelope active dry yeast|
|¾ cup||Warm water; (110øF)|
|2 cups||All-purpose flour|
|2 tablespoons||Olive oil|
|1 large||Red onion; sliced|
|1 large||Yellow onion; sliced|
|1||7-ounce jar roasted red peppers; drained and sliced|
|2 teaspoons||Fresh chopped rosemary; or 3/4 t. dried|
|½ teaspoon||TABASCO pepper sauce|
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 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 <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998