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