Flatbread Pizza

By JaimeDancer

Ingredients

• Crust:
• 1/4 cup whole wheat flour
• 1 cup warm water (divided)
• 1 pack of dry yeast
• 2 1/4 cups flour (divided)
• 1/2 tsp salt
• cooking spray
• 1 tsp cornmeal
• 4 garlic cloves, sliced thin
• Topping:
• 3 Tbsp balsamic vinegar
• 2 Tbsp evoo
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 garlic clove, minced
• 3/4 cup halved red cherry tomatoes
• 3/4 cup halved yellow cherry tomatoes
• 1 cup shredded smoked mozzarella cheese
• 1/2 cup thin sliced fresh basil

Preparation

Step 1

Topping:
Combine and toss to coat.


Crust:
combine whole wheat flour with 1/4 cup of water and yeast in a bowl. Let stand 10 min.

Spoon 2 cups of flour into a measuring cup and combine with 1/2 tsp of salt and 3/4 cup of water in a large bowl. Add yeast mixture and stir till dough forms. Knead on a floured surface till smooth and elastic (10 min). Add remaining 1/4 cup of flour periodically to keep dough from sticking. Place dough in a bowl coated with cooking spray and turn to coat. Cover and let rise in a warm place (85 deg) for about 1 hour (till size doubles). It's done when indentation from finger remains.

Preheat oven to 450. Punch dough down. Cover and let rest 5 min. Divide dough in half and roll each into a 9" circle on a floured surface. Place on baking sheets sprinkled with cornmeal and lightly coat with cooking spray. Sprinkle evenly with sliced garlic and press into dough with finger tips. Bake at 450 for 10 min. or till crisp and garlic begins to brown. Remove and cool on wire racks.

Preheat broiler. Sprinkle each flatbread with 1/2 cup of cheese. Broil 1 min. or till cheese melts. Remove and top each with 1/2 the tomato mix and sprinkle with 1/4 cup of basil.