In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
With lightly oiled hands, spread batter in oiled 13- ? 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
Bake at 400?F for 25 minutes or until done. Cool in pan on wire rack. Makes 6 servings. Serve warm or cool, cut into squares. ++++++++++++++++++++
TOPPINGS:
Parmesan and Pecan Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts into batter. Onion and Herb Topping: Place 1/4 cup olive oil and 1 1/2 cups thinly sliced onion in large skillet. Cook over medium heat, 3 to 4 minutes, stirring occasionally, until onion is soft but not browned. Spread onion mixture over batter. Sprinkle with 1 teaspoon rosemary leaves, crushed and 1 teaspoon coarse salt, optional.
Blue Cheese and Walnut Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup (2 ounces) crumbled blue cheese; press nuts into batter.
|
digg us! | 
del.icio.us | 
stumble us! 
