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Garlic Flat Bread With Smoked Mozzarella And Tomato Vinaigrette

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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)
  Salt 1⁄2 Teaspoon
  Cooking spray 1
  Cornmeal 1 Teaspoon
  Garlic 4 Clove (20 gm), thinly sliced
For topping
  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.
Preheat broiler.
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.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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