Yield: 6 Servings
DOUGH
1 lb Frozen white bread dough; thawed
Olive oil cooking spray;
1 tablespoon Olive oil;
Choice of topping;
SAGE AND ONION TOPPING
1 med Size onion; thinly sliced
1 tablespoon Sage; chopped fresh
->OR<-
1 teaspoon Sage; crushed dried;
1/4 teaspoon Coarse salt;
ROSEMARY AND RAISIN TOPPING
1/3 cup Golden raisins; plumped in
1/4 cup Fresh orange juice; for 30 minutes
1 tablespoon Rosemary; chopped fresh
->OR<-
1 teaspoon Rosemary; crushed dried
TOMATO TOPPING
1 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 tablespoon Fresh oregano;
->OR<-
1 teaspoon Oregano; crushed dried
1/4 teaspoon Coarse salt;
SOUTHWESTERN TOPPING
4 clove Garlic; slivered
1/4 cup Cilantro (fresh coriander)
1/4 cup Dry-roasted sunflower seeds
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.