Tomato And Herb Flatbread Recipe

• 2 tbsp. cornmeal, if you like
• 1 pkg. Pillsbury warm roll mix
• 1/3 c. Hungry Jack mashed potato flakes
• 1 1/3 c. water, heated to 120 to 130 degrees
• 2 tbsp. butter, softened
• 1 egg
• 1/4 c. Italian tomato paste or possibly tomato paste
• 1 tbsp. extra virgin olive oil
• 1 teaspoon Italian seasoning
• Coarse grnd black pepper, if you like

1. Grease 10x15x1 inch baking pan.
2. Sprinkle with cornmeal.
3. In large bowl, combine flour mix with yeast from foil packet and potato flakes; blend well.
4. Stir in warm water, butter and egg till dough pulls cleanly away from sides of bowl.
5. With greased fingers, pat dough into bottom of greased pan sprinkled with cornmeal.
6. In small bowl, whisk together tomato paste, extra virgin olive oil and seasoning.
7. Spread proportionately over top of dough.
8. Cover with greased plastic wrap.
9. Let rise in hot (80 to 85 degrees) place 30 min.
10. Heat oven to 375 degrees.
11. Uncover dough.
12. Sprinkle black pepper over tomato paste mix.
13. Bake at 375 degrees for 15 to 20 min or possibly till golden.
14. 24 servings.

cornmeal, warm roll, water, butter, egg, italian tomato, extra virgin olive oil, italian seasoning, black pepper

Taken from cookeatshare.com/recipes/tomato-and-herb-flatbread-43394 (may not work)