Red Pepper Flatbread
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 2 md Red bell peppers,
- 1 sm Onion, sliced
- Olive or vegetable oil
- 1 c Very warm water (120
- 2 tb Grated parmesan cheese
- 2 3/4 c All-purpose* or To 130 degrees) Unbleached flour
- 1 pk Regular or quick-acting Cut into 1/4-inch rings Active dry yeast
- 1/4 c Olive or vegetable oil
- Flatbreads
- 1/4 ts Salt
- 2 ts Sugar
- 1 tb Olive or vegetable oil
- Punch
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- *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.
Plating
Cookware for this recipe
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Frying pan
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Pastry brush