2 3/4 cup all-purpose* or unbleached flour
2 teaspoon sugar
1/4 teaspoon salt
1 pkg regular or quick-acting active dry; yeast
1/4 cup olive or vegetable oil
1 cup very warm water (120 to 130 degrees; )
1 olive or vegetable oil
2 tablespoon grated parmesan cheese
2 medium 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 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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