Hamilton Beach MealMaker Express 80200 - Manual (Page 32)

840052500 Flatbread v05 12/22/98 10 : 28 AM /’age 12 (1,1)
Easy No-Rise Sun-Dried Tomato
Griddle Pizza Crust
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 257
Total Fat 69
Saturated Fat ig
Cholesterol 2mq
Sodium 482mq
Carbohydrates 43g
Dietary Fiber 2g
Protein 7g
32 HrdKtmntan f Utbmd
PREP: 25 min.
COOK: 12 min.
This dough can be used as the wrap in any of the sandwiches
or with any of the Mexican or Italian fillings.
2V2 cups all-purpose flour
1 teaspoon salt
V2 teaspoon baking powder
1 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1 tablespoon dried basil
V4 cup finely chopped sun-dried tomatoes,
packed in oil
2 tablespoons oil from sun-dried tomatoes
or olive oil
1 cup warm water
1 -2 tablespoons flour for kneading
Is Combine flour; salt, baking and garlic powders,
cheese, basil, and sun-dried tomatoes.
Combine water and oil and stir into the flour
mixture until the dough forms a ball.
is Turn out onto a lightly-floured board and knead
for 1 minute. The dough should be soft but not
sticky.
With floured hands form the dough into 6 equal
size balls. Cover with plastic wrap and allow to
stand for 20 minutes.
While the dough is resting, switch the Press on
and preheat the Griddle to high.
II5 Press quickly 3 or 4 times until the dough is
flattened into an 8-inch round.
Cook 30 to 40 seconds per side until lightly
browned and the second side puffs.
Repeat the process until all the pizzas are
cooked. Place the prepared pizzas into a 200°F
oven or wrap in foil to keep warm.
Makes: 6