Flat Bread Pizza

Red Pepper Flatbread

2 3/4 C. all-purpose flour

2 t. sugar

1/4 t. salt

1 package active dry yeast

1/4 C. olive oil

1 C. warm water (105 – 115°F.)

2 T. grated parmesan cheese

2 red peppers, cut into 1/4-inch rings

1 onion, sliced

1 T. olive oil

Add yeast to 2 T. warm water. Mix 1 cup of the flour, the sugar, and salt in large bowl. Add 1/4 cup oil and the warm water. Stir in yeast. 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°F.

Cook and stir red bell peppers and onions in 1 T. olive or vegetable oil in 10-inch skillet over medium heat until softened. Set aside to cool.

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. Arrange peppers on flatbreads. Sprinkle each with 1 T. cheese. Bake 12 to 15 minutes or until golden brown.

Makes 2 Flatbreads.

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