Ingredients
- BREAD:
- 2 1/4 cups bread flour, divided
- 1/4 cup plus 2 Tbsp warm water (100 - 110 degrees), divided
- 1 pkg dry yeast (about 2 1/4 tsp)
- 1 Tbsp extra virgin olive oil
- 3/4 tsp salt
- 1 Tbsp bread flour
- cooking spray
- TOPPING:
- 2 Tbsp balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 4 cups (1/4 inch thick) slices plum tomatoes
- 1 cup finely chopped fresh basil
Preparation
Step 1
Lightly spoon flour into dry measuring cups, level with a knife. Combine 1/4 cup flour, 1/4 cup water, and yeast in a large bowl, stirring with a whisk, let stand 30 minutes. Stir in 2 cups flour, remaining 1/2 cup water, 1 Tbsp oil, and 1/4 tsp salt. Turn dough out onto a lightly floured surface, sprinkle with 1 Tbsp flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough). Prepare the grill to medium high heat. Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 6 inch circle on a lightly floured surface. Place dough circles on a lightly floured baking sheet. Place the dough circles on a grill rack coated with cooking spray, and grill 2 minutes on each side or until golden and scrip. To prepare topping, combine the vinegar, 1 Tbsp oil, 1/2 tsp salt, pepper, and garlic in a medium bowl, stirring with a whisk. Add tomatoes, and toss gently to coat. Spoon 1/2 cup tomato mixture onto each flatbread, sprinkle each flatbread, with 2 Tbsp of basil. Serve immediately.
Calories: 172
Total Fat: 3.8g
Carb: 31.1g
Cholesterol: 0mg
Sodium: 376mg