2 3/4 c  All-purpose* or

           -Unbleached flour
      2 ts Sugar

    1/4 ts Salt

      1 pk Regular or quick-acting

           -Active dry yeast
    1/4 c  Olive or vegetable oil

      1 c  Very warm water (120

           -To 130 degrees)
           Olive or vegetable oil
      2 tb Grated parmesan cheese

      2 md Red bell peppers,

           -Cut into 1/4-inch rings
      1 sm Onion, sliced

      1 tb Olive or vegetable oil

  *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.