Garlic Flatbreads With Smoked Mozzarella and Tomato Vinaigrette
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Flatbreads
- 1⁄4 cup whole wheat flour
- 1 cup warm water, divided (100 to 110 )
- 1 (1/4 ounce) package dry yeast
- 2 1⁄4 cups all-purpose flour, divided
- 1⁄2 teaspoon salt
- cooking spray
- 1 teaspoon cornmeal
- 4 garlic cloves, thinly sliced
-
Topping
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 garlic clove, minced
- 3⁄4 cup halved cherry tomatoes
- 3⁄4 cup halved yellow cherry tomato
- 1 cup shredded smoked mozzarella cheese
- 1⁄2 cup thinly sliced fresh basil
directions
- To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.
- Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
- Preheat oven to 450°.
- Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.
- To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.
- Preheat broiler.
- Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts. Remove from oven; top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread into 6 equal wedges.
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RECIPE SUBMITTED BY
seesko
United States
I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight.
I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.