Garlic Flat Bread With Smoked Mozzarella And Tomato Vinaigrette
|For garlic flat breads|
|Whole wheat flour||1 Ounce (About 1/2 Cup)|
|Warm water||1 Cup (16 tbs) (100 To 110 F, Divided)|
|Dry yeast||2 1⁄2 Teaspoon (1 Package)|
|All-purpose flour||10 Ounce (2 1/2 Cups, Divided)|
|Garlic||4 Clove (20 gm), thinly sliced|
|Balsamic vinegar||3 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Halved cherry tomatoes||1 1⁄2 Cup (24 tbs) (3/4 Cup Red Plus 3/4 Cup Yellow)|
|Shredded smoked mozzarella cheese||4 Ounce (1 Cup)|
|Thinly sliced fresh basil||1⁄2 Cup (8 tbs)|
To prepare flatbreads, weigh or 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.
Weigh or lightly spoon all-purpose flour into dry measuring cups, and level with a knife.
Combine 2 cups all-purpose flour, 1/4 teaspoon salt, and remaining 1/4 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 (850), free from drafts, 1 hour or until doubled in size.
(Cently press two fingers into dough.
If indentation remains, dough has risen enough.) 3.
Preheat oven to 4500.
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.
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.
Sprinkle each flatbread with 1/4 cup cheese; broil 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 wedges.