-------------------------ROSEMAY AND RAISIN TOPPING-------------------------
1/3 c golden raisins; plumped in
1/4 c fresh orange juice; for 30
-minutes
1 tb rosemary; chopped fresh
->or<-
1 ts rosemary; crushed dried
-------------------------------TOMATO TOPPING-------------------------------
1 fresh plum tomato; about 1/4
- 1/4 lb sliced c
1 oz sun-dried tomatoes; (packed
-dry), plumped in
1 tb fresh oregano; >or<-
1 ts oregano; crushed dried
1/4 ts coarse salt
----------------------------SOUTHWESTERN TOPPING----------------------------
4 cl garlic; slivered
1/4 c cilantro(fresh coriander)
1/4 c dry-roasted sunflower seeds
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.
