Makes 8 (5-inch) flat breads
2 to 2-1/2 cups bread flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 teaspoon salt
2/3 cup very warm water (120° to 130°F)
1 tablespoon olive oil
2 tablespoons sun-dried tomatoes, chopped and soaked in
1 tablespoon olive oil for about 30 minutes
1 tablespoon dried rosemary
1 teaspoon dried basil leaves
2 tablespoons olive oil
1/2 cup shredded fresh Parmesan cheese (about 2 ounces)
2 ounces or 2 thin slices prosciutto, chopped
In large bowl, combine 1 cup flour, undissolved yeast and salt. Add water and oil into flour mixture. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead in tomatoes, rosemary and basil, until dough is smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into eight equal portions; form each into smooth ball. Roll each ball to 4-inch round. Place on greased baking sheets.
With handle of wooden spoon, make indentations in dough at 1-1/2-inch intervals. Brush with olive oil. Top each with prosciutto and cheese, dividing evenly. Cover; let rise in warm, draft-free place until almost doubled in size, about 1 hour.
Bake at 400°F for 18 to 20 minutes or until done. Serve immediately.
Serving size: 1 flatbread
Serving weight: 2.9 ounces
Calories 250; Total fat 11 g; Saturated fat 2.5 g;
Cholesterol 10 mg; Sodium 290 mg; Carbohydrates 29 g;
Dietary fiber 1 g; Sugars 1 g; Protein 10 g