Ingredients
1/4 cup chopped sun-dried tomatoes (not packed in oil)1/2 cup boiling water1-1/4 cups warm V8 juice (70° to 80°)2 tablespoons olive oil1/4 cup grated Parmesan cheese1 tablespoon dried parsley flakes2 teaspoons sugar1 teaspoon salt1 teaspoon dried basil1/2 teaspoon garlic powder2 cups whole wheat flour1-1/2 cups all-purpose flour3 teaspoons active dry yeastTOPPING:2 tablespoons slivered sun-dried tomatoes (not packed in oil)1/4 cup boiling water12 thin slices red onion, halved1 tablespoon olive oil Minced fresh parsley, optional
Preparation
In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain.
In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels.
When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Place in 2 greased 9-in. cast-iron skillets or round baking pans.
Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil.
Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove to wire racks. If desired, top with additional Parmesan cheese and minced parsley.
