Recipes from Mexico :: Mexican Tortillas and Breads
2 loaves frozen bread dough, thawed
1 Tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. red pepper flakes
1/2 tsp. Mexican oregano
1 large tomatoes, diced and drained or
1 c. canned tomatoes, drained
1/2 yellow or green bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/2 to 1 c. ripe olives, pitted and drained
2 Tbsp. chopped canned jalapeños or
green chiles (optional)
Let dough completely thaw (to thaw in microwave, cook at 30% power for 3 to 4 mins., based on a 900 watt microwave). Combine both loaves of dough together. Grease a 17 x 11-in. baking sheet. Roll out thawed dough on a lightly floured surface to a 17 x 11-in. rectangle. If dough shrinks back after rolling, let rest 5 mins., then continue rolling. Place dough in pan, pressing dough to corners. Brush dough with olive oil, in an even way top with spices, sprinkle and distribute with tomato, bell peppers, onion, olives and chiles. Let dough rise until puffy (1/2 an hour in a warm area).
Bake in a preheated 375 degree F oven for 12 to 15 mins. or until light golden brown. Remove from the oven and pan to cool on a wire rack.
