Venetto's has all kinds of Italian
recipes for you to try. .
This is a very versatile flatbread
dough and it can be a host to a multitude of toppings.
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.