2 3/4 c All-purpose* or -To 130 degrees)
-Unbleached flour Olive or vegetable oil
2 ts Sugar 2 tb Grated parmesan cheese
1/4 ts Salt 2 md Red bell peppers,
1 pk Regular or quick-acting -Cut into 1/4-inch rings
-Active dry yeast 1 sm Onion, sliced
1/4 c Olive or vegetable oil 1 tb Olive or vegetable oil
1 c Very warm water (120
*do not use self-rising flour in This recipe.
Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add
1/4 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 1-1/2 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.
Yields
24 servings
