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1
To make dough:
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2
Combine 1 cup flour, undissolved yeast and salt.
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3
Stir water and oil into dry ingredients.
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4
Stir in enough remaining flour to make soft dough.
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5
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
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6
Cover let rest on floured surface 10 minutes.
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7
Divide dough into six equal portions and form each into smooth ball.
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8
Roll each ball into 5-inch round.
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9
Place on greased baking sheets.
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10
Spread 1 teaspoon pesto sauce on each round.
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11
Top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly.
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12
Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes.
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13
Bake at 425 degrees F for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning.
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14
Makes six 6-inch flat breads.
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15
Remove from sheets and cool on wire racks.
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16
Other Toppings:.
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17
Brush rounds with olive oil and sprinkle with one of the following combinations:.
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18
sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green onions.
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19
crumbled Feta cheese, walnut halves, basil leaves, sliced red bell pepper.
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20
sliced black olives, sliced red and green bell pepper, pecan halves, minced garlic.
