• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Red Pepper Flatbread

  • Recipe Submitted by on

Category: Rice, Italian

 Ingredients List

  • 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

 Directions

*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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