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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dough: | 2. Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes. | 3. Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly. | 4. Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt. | 5. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. | 6. Topping: | 7. Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently. | 8. Remove from heat. Discard thyme sprigs and bay leaves. | 9. Preheat broiler. | 10. While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop. | 11. Preheat oven to 425°F. | 12. Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2 1/4	1/4		24.975	2.7567	3.2238	0.1215
honey	1	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
bread flour	1 1/2	cups	divided	741.855	149.0492	24.6189	3.4113
wheat flour	1/4	cup		102.0	21.590999999999998	3.963	0.75
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sea salt	1	teaspoon		-	-	-	-
cooking spray				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	6	cups	sliced	384.0	89.664	10.56	0.96
sea salt	1	teaspoon		-	-	-	-
thyme sprig	3			-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
bay leaf	2			-	-	-	-
red bell pepper	3			-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
thyme sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.