Red Pepper Flatbread
| Yield: | 24 Servings |
| Categories: | Italian, Rice |
| 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 |
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