Ingredients
- 1 tomato (fresh plum)
- 1/4 dry sunflower seeds (roasted)
- 1/4 crosswise paper (sliced into thin)
- 1 lb bread dough (frozen white)
- 3/8 cup water (hot)
- 1/4 c orange juice (fresh)
- 3/8 c golden raisins
- 1/4 c cilantro
- 1 oz sun tomatoes (dried)
- 1 tb olive oil
- 1 tb oregano (fresh)
- 1 tb rosemary
- 1 tb sage
- 1/2 ts coarse salt
- 1 ts oregano
- 1 ts sage
- 1 ts rosemary
- 1 slice size onion
- some garlic
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.
