Recipe - Red Pepper Flatbread

2 Three fourths cup Allpurpose* or
Unbleached flour
2 teaspoon Sugar
One fourth teaspoon Salt
1 pack Regular or quickacting
Active dry yeast
One fourth cup Olive or vegetable oil
1 cup Very warm water (120
To 130 degrees)
Olive or vegetable oil
2 tablespoon Grated parmesan cheese
2 md Red bell peppers,
Cut into 1/4inch rings
1 small Onion, cut or sliced up
1 tablespoon Olive or vegetable oil

*do not use selfrising 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 1One half 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 12inch 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
10inch skillet over medium heat until softened. Arrange on flatbreads. 2
FLATBREADS (12 PIECES EACH); 85 CALORIES PER PIECE.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini