Red Pepper Flatbread

• 2-3/4 cup All-purpose flour
• unbleached flour
• 2 tsp. sugar
• 1/4 tsp. salt
• 1 pkg. active dry yeast
• 1/4 cup olive
• vegetable oil
• 1 cup very warm water (125F)
• olive
• vegetable oil
• 2 tbsp. grated parmesan cheese
• 2 md. red bell peppers, cut into 1/4-inch rings
• 1 sm. onion, sliced
• 1 tbsp. olive
• vegetable oil

1. Mix 1 cup of the flour, the sugar, salt and yeast in large bowl.
2. Add 1/4 cup oil and the warm water.
3. Beat on medium speed 3 minutes, scraping bowl occasionally.
4. Stir in enough remaining flour until dough is soft and leaves side of bowl.
5. Turn onto lightly floured surface.
6. Knead 5 to 10 minutes or until dough is smooth and elastic.
7. Place in greased bowl and turn greased side up.
8. Cover and let rise in warm place 1 to 1-1/2 hours or until double.
9. Heat oven to 425 degrees.
10. Grease 2 cookie sheets.
11. Punch down dough and divide in half.
12. Shape each half into flattened 12-inch round on cookie sheet.
13. Cover and let rise in warm place 20 minutes.
14. Prick centers and 1 inch in from edge thoroughly with fork.
15. Brush with oil.
16. Sprinkle each with 1 tablespoon cheese.
17. Bake 12 to 15 minutes or until golden brown.
18. Cook and stir red bell peppers and onions in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat until softened.
19. Arrange on flatbreads.

allpurpose, flour, sugar, salt, active dry yeast, olive, vegetable oil, very warm water, olive, vegetable oil, parmesan cheese, red bell peppers, onion, olive, vegetable oil

Taken from www.foodgeeks.com/recipes/8008 (may not work)