Fresh Tomato and Basil Flatbread Recipe
Daily Value: 28%
|Folic Acid (B9)||218µg||54%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus more to taste
- 10-12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1-2 medium-sized tomatoes, sliced
- 1/2 cup goat cheese
- 1/2 red onion, sliced
- 1 cup chopped basil leaves
- Freshly ground black pepper, to taste
Combine the flour, baking soda, and salt in the bowl of an electric stand mixer, fitted with the dough hook attachment. Mix on low speed until incorporated, about 2 minutes.
With the machine running, slowly add the water until the mixture forms a dough around the hook. Dust a work surface with flour and knead the dough for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 450 degrees.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle about 1/8-inch thick. Brush each circle with extra-virgin olive oil and grill for 4 minutes on each side.
Remove the flatbread from the grill to cool slightly. Add the tomato, goat cheese, and red onion and place in the oven until the cheese begins to melt, 5 minutes. To finish, top with the chopped basil, additional extra-virgin olive oil, and season with pepper, to taste.
Recipe DetailsServings: 4
Special Designations: Vegetarian, Kid-friendly