DOUGH
2/3 cup water
1 tablespoon olive oil
2 1/4 cups bread flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 teaspoon salt
PESTO-TOMATO SAUCE
6 teaspoons prepared pesto sauce
2 medium tomatoes, quartered and sliced
3 tablespoons pine nuts
Servings: 6
1. Measure dough ingredients into bread machine pan into the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
2. Divide dough into six equal portions; form each into smooth ball. Roll each ball into 5-inch round. Place on greased baking sheets.
3. Spread 1 teaspoon pesto sauce on each round. Top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes.
4. Bake at 425ºF for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from sheets and cool on wire racks. Makes six 6-inch flat breads.
Yield: 6 Flat breads
Notes: Other Toppings:
Brush rounds with olive oil and sprinkle with one of the following combinations:
• sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green onions
• crumbled Feta cheese, walnut halves, basil leaves, sliced red bell pepper
• sliced black olives, sliced red & green bell pepper, pecan halves, minced garlic
2/3 cup water
1 tablespoon olive oil
2 1/4 cups bread flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 teaspoon salt
PESTO-TOMATO SAUCE
6 teaspoons prepared pesto sauce
2 medium tomatoes, quartered and sliced
3 tablespoons pine nuts
Servings: 6
1. Measure dough ingredients into bread machine pan into the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
2. Divide dough into six equal portions; form each into smooth ball. Roll each ball into 5-inch round. Place on greased baking sheets.
3. Spread 1 teaspoon pesto sauce on each round. Top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes.
4. Bake at 425ºF for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from sheets and cool on wire racks. Makes six 6-inch flat breads.
Yield: 6 Flat breads
Notes: Other Toppings:
Brush rounds with olive oil and sprinkle with one of the following combinations:
• sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green onions
• crumbled Feta cheese, walnut halves, basil leaves, sliced red bell pepper
• sliced black olives, sliced red & green bell pepper, pecan halves, minced garlic
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