Categories: Rice/grains, Italian 
      Yield: 24 servings 
  
  2 3/4 c  All-purpose* or                          -To 130 degrees) 
           -Unbleached flour                        Olive or vegetable oil 
      2 ts Sugar                               2 tb Grated parmesan cheese 
    1/4 ts Salt                                2 md Red bell peppers, 
      1 pk Regular or quick-acting                  -Cut into 1/4-inch rings 
           -Active dry yeast                   1 sm Onion, sliced 
    1/4 c  Olive or vegetable oil              1 tb Olive or vegetable oil 
      1 c  Very warm water (120            
  
  *do not use self-rising flour in This recipe. 
   
  Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 
  cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl 
  occasionally. Stir in enough remaining flour until dough is soft and leaves 
  side of bowl. Turn onto lightly floured surface.Knead 5 to 10 minutes or 
  until dough is smooth and elastic. Place in greased bowl and turn greased 
  side up. Cover and let rise in warm place 1 to 1-1/2 hours or until 
  double.Heat oven to 425 degrees. Grease 2 cookie sheets. Punch down dough 
  and divide in half. Shape each half into flattened 12-inch round on cookie 
  sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1 
  inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with 
  1 tablespoon cheese. Bake 12 to 15 minutes or until golden brown. Cook and 
  stir red bell peppers and onions in 1 tablespoon olive or vegetable oil in 
  10-inch skillet over medium heat until softened. Arrange on flatbreads. 2 
  FLATBREADS (12 PIECES EACH); 85 CALORIES PER PIECE.