Red Pepper Flatbread

Name: Red Pepper Flatbread
Ingredients: 2-3/4 cup All-purpose flour; unbleached flour; 2 tsp. sugar; 1/4 tsp. salt; 1 pkg. active dry yeast; 1/4 cup olive; vegetable oil; 1 cup very warm water (125F); olive; vegetable oil; 2 tbsp. grated parmesan cheese; 2 md. red bell peppers, cut into 1/4-inch rings; 1 sm. onion, sliced; 1 tbsp. olive; vegetable oil

15 ingredients

19 steps

Ingredients

2-3/4 cup All-purpose flour
unbleached flour
2 tsp. sugar
1/4 tsp. salt
1 pkg. active dry yeast
1/4 cup olive
vegetable oil
1 cup very warm water (125F)
olive
vegetable oil
2 tbsp. grated parmesan cheese
2 md. red bell peppers, cut into 1/4-inch rings
1 sm. onion, sliced
1 tbsp. olive
vegetable oil

Directions

1

Mix 1 cup of the flour, the sugar, salt and yeast in large bowl.
2

Add 1/4 cup oil and the warm water.
3

Beat on medium speed 3 minutes, scraping bowl occasionally.
4

Stir in enough remaining flour until dough is soft and leaves side of bowl.
5

Turn onto lightly floured surface.
6

Knead 5 to 10 minutes or until dough is smooth and elastic.
7

Place in greased bowl and turn greased side up.
8

Cover and let rise in warm place 1 to 1-1/2 hours or until double.
9

Heat oven to 425 degrees.
10

Grease 2 cookie sheets.
11

Punch down dough and divide in half.
12

Shape each half into flattened 12-inch round on cookie sheet.
13

Cover and let rise in warm place 20 minutes.
14

Prick centers and 1 inch in from edge thoroughly with fork.
15

Brush with oil.
16

Sprinkle each with 1 tablespoon cheese.
17

Bake 12 to 15 minutes or until golden brown.
18

Cook and stir red bell peppers and onions in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat until softened.
19

Arrange on flatbreads.