- make this recipe
- user reviews (0)
-
2/3
cup water
-
4
teaspoons olive oil or cooking oil
-
2
cups bread flour
-
1/2
teaspoon salt
-
1
teaspoon active dry yeast
-
1
cup shredded smoked or regular mozzarella cheese (4 ounces)
-
3
medium red, green, and/or yellow sweet peppers, roasted, peeled, and thinly sliced (about 1 cup)
-
1
tablespoon fresh oregano leaves (optional)
-
Freshly ground pepper (optional)
1. Add water, oil, flour, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.
2. Meanwhile, remove seeds and membrane from peppers. Quarter peppers. Place, skin side up, on a foil-lined cookie sheet. Bake in a 425 degree F oven for 20 minutes. Remove from oven. Wrap in the foil; let stand 30 minutes. Peel off skin. Thinly slice peppers.
3. When dough cycle is complete, remove dough from machine. Divide dough in half. Roll each half on a lightly floured surface into a 7-inch round. Place rounds on a greased cookie sheet. Do not let dough rise. Bake in a 425 degree F oven about 10 minutes or until browned.
4. Sprinkle rounds with about 3/4 cup of the cheese. Top with peppers; sprinkle with remaining cheese. Bake about 10 minutes more or until bubbly. Sprinkle with oregano leaves and freshly ground pepper, if desired. Cut into wedges to serve. Makes 12 appetizer servings.
- Make Ahead Tip Roast, cool, and peel peppers. Cover and store in refrigerator up to 24 hours before using.
- Servings Per Recipe 12,
- Calories 132,
- Protein (gm) 5,
- Carbohydrate (gm) 19,
- Fat, total (gm) 4,
- Cholesterol (mg) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 50,
- Sodium (mg) 133,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
