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| 1 x ca. 450 g | Frozen white bread dough; 1 tb Olive oil; thawed Choice of topping; |
| | Olive oil cooking spray; |
| 1 mittel | Size onion; thinly sliced 1 ts Sage; crushed dried; |
| 1 Esslöffel | Sage; chopped fresh 1/4 ts Coarse salt; >Or< |
| 1/3 Tasse | Golden raisins; plumped in 1 tb Rosemary; chopped fresh |
| 1/4 Tasse | Fresh orange juice; for 30 ->Or< minutes 1 ts Rosemary; crushed dried |
| 1 | Fresh plum tomato; about 1/4 -drained and chopped 1/4 lb sliced crosswise 1 tb Fresh oregano; into paper-thin slices ->Or< |
| 1 x ca. 30 g | Sun-dried tomatoes; (packed 1 ts Oregano; crushed dried dry), plumped in 1/3 cup of 1/4 ts Coarse salt; hot water for 5 minutes |
| 40 Milliliter | Garlic; slivered 1/4 c Dry-roasted sunflower seeds; |
| 1/4 Tasse | Cilantro(fresh coriander) |
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This version of the popular Italian flatbread 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.
Food Exchange per serving: Sage And Onion Topping: 1 Starch/Bread Exchagne; Cal: 106; Pro: 4g; Car: 19g; Fat: 2g; Cho: Omg; Sod: 252mg; Rosemary And Raisin Topping: 1 1/2 Starch/Bread Exchange; Cal: 116; Pro: 4g; Car: 22g; Fat: 2g; Cho: 0mg; Sod: 208mg; Tomato Topping: 1 1/2 Bread/Starch Exchanges; Cal: 110; Pro: 4g; Car: 21g; Fat: 2g; Cho: 0mg; Sod: 256; Southwestern Topping: 1 Bread/Starch Exchange; Cal: 120, Pro: 5g; Car: 19g:; Fat: 3g; Cho: 0mg; Sod: 202mg;
Frances Tower Giedet.
Brought to you and yours via Nancy O'brion and her Meal-Master
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