Fresh Tomato and Basil Flatbread Recipe

May 18, 2012 @ 5:54 PM
Posted by Oscar del Rivero, Special Contributor

Nutrition

Cal/Serving: 555
Daily Value: 28%
Servings: 4

Vegetarian, Sugar-Conscious

Fat	14g	22%
Saturated	5g	27%
Carbs	88g	29%
Fiber	4g	16%
Sugars	2g	0%
Protein	18g	35%
Cholesterol	14mg	5%
Sodium	855mg	36%
Calcium	82mg	8%
Magnesium	41mg	10%
Potassium	285mg	8%
Iron	6mg	34%
Zinc	1mg	8%
Vitamin A	1013IU	20%
Vitamin C	9mg	14%
Thiamin (B1)	1mg	60%
Riboflavin (B2)	1mg	39%
Niacin (B3)	7mg	35%
Vitamin B6	0mg	9%
Folic Acid (B9)	218µg	54%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	2mg	8%
Vitamin K	35µg	43%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	1g	0%

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INGREDIENTS

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

DIRECTIONS

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.