Red pepper flatbread
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Red pepper flatbread
  Pepper    Flatbread    Rice    Italian  
Last updated 6/12/2012 1:20:06 AM. Recipe ID 51693. Report a problem with this recipe.
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      Title: Red pepper flatbread
 Categories: Rice, Italian
      Yield: 24 Servings
 
  2 3/4 c  All-purpose* or
           -Unbleached flour
      2 ts Sugar
    1/4 ts Salt
      1 pk Regular or quick-acting
           -Active dry yeast
    1/4 c  Olive or vegetable oil
      1 c  Very warm water (120
           -To 130 degrees)
           Olive or vegetable oil
      2 tb Grated parmesan cheese
      2 md Red bell peppers,
           -Cut into 1/4-inch rings
      1 sm Onion, sliced
      1 tb 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
  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.
 




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Recipe ID 51693 (Apr 03, 2005)

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