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Yield:
6 servings
Ingredients:
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DOUGH ---------------- |
| 1 lb |
Frozen white bread dough, thawed |
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Olive oil cooking spray, |
| 1 tbl |
Olive oil, |
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Choice of topping, |
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----------------- SAGE AND ONION TOPPING ---------------- |
| 1 med |
Size onion, thinly sliced |
| 1 tbl |
Sage, chopped fresh |
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----------------- )OR( ---------------- |
| 1 tsp |
Sage, crushed dried, |
| 1/4 tsp |
Coarse salt, |
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----------------- ROSEMARY AND RAISIN TOPPING ---------------- |
| 1/3 cup |
Golden raisins, plumped in |
| 1/4 cup |
Fresh orange juice, for 30 minutes |
| 1 tbl |
Rosemary, chopped fresh |
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----------------- )OR( ---------------- |
| 1 tsp |
Rosemary, crushed dried |
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----------------- TOMATO TOPPING ---------------- |
| 1 x |
Fresh plum tomato, about 1/4 1/4 lb sliced crosswise into paper-thin slices |
| 1 oz |
Sun-dried tomatoes, (packed dry), plumped in 1/3 cup of hot water for 5 minutes drained and chopped |
| 1 tbl |
Fresh oregano, |
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----------------- )OR( ---------------- |
| 1 tsp |
Oregano, crushed dried |
| 1/4 tsp |
Coarse salt, |
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----------------- SOUTHWESTERN TOPPING ---------------- |
| 4 cl |
Garlic, slivered |
| 1/4 cup |
Cilantro(fresh coriander) |
Instructions:
Instructions: This version of the popular Italian flat bread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes.
Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle.
Lightly spray three 12 by 15 inch baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees.
Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage.
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