Red Pepper Flatbread

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.