-JUDI : -JUDI M. PHELPS
1 : md Eggplant; approximately lb
1 : ts Lemon juice
1 : ts ;salt
1/8 : ts Black pepper
1/4 : c Onion; minced
1/4 : c Green pepper; minced
0: On a lightly floured surface, roll dough into a 15 x 10-inch rectangle
1: Transfer to a 15 x 10-inch greased pan
2: Press dough to fit into corners
3: Brush with olive oil and let rise until puffy, 30 minutes to an hour
4: Make dimples in dough by pressing down with fingertips
5: Sprinkle dough with herbs, garlic powder and cheese
6: Bake at 375 degrees until golden brown, about 15 to 20 minutes
7: Bread should sound hollow when tapped
8: Remove to wire rack
9: Slice and serve warm
10: PER SERVING (6th): 305 calories, 12 g protein, 39 g carbohydrate, 10 g fat (4 g saturated), 17 mg cholesterol, 573 mg sodium, 2 g fiber
11: Recipe Exchange, SF Chronicle 05/06/98 Food Section see www
12: sfgate
13: com and Busted by Hanneman Notes: *Marie Peelen copied this from a Bridgford cookbook
14: COMMENTS: Lorna Brown says she's been doing this for years
15: She simply pushes thawed dough onto a greased sheet cake pan, lets it rest a few minutes, then stretches it again to fit the pan
16: She makes dents with her knuckles and either presses fresh herbs into those dents before spreading 2 tablespoons olive oil over the dough; or spreads the oil first, then sprinkles on dried or granulated herbs of choice
17: She tops it off with salt and bakes it at 350 degrees until golden
18: **Generally 1 tsp dried herb may be substituted for each tbs (3 tsp) of fresh
19: Bridgford makes bread dough
20: They are located in Anaheim Calif
21: Recipe by: http://bridgford
22: com/cookbook/contents Posted to MC-Recipe Digest by Kitpath <phannema@wizard
23: ucr
24: edu> on May 08, 1998