Fresh Tomato and Basil Flatbread

Fresh Tomato and Basil Flatbread
Staff Writer
Fresh Tomato and Basil Flatbread
Peacock Garden Cafe
Fresh Tomato and Basil Flatbread

When good tomatoes start cropping up in the produce aisle and in farmers markets, there are a few things one must do: make insalata caprese, fresh tomato salsa, bruschetta, and yes, anything involving fresh tomatoes and basil, like this flatbread recipe.

See all flatbread recipes.

4
Servings
885
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
19g
27%
Sugar
1g
1%
Saturated Fat
13g
54%
Cholesterol
26mg
9%
Carbohydrate, by difference
146g
100%
Protein
29g
63%
Vitamin A, RAE
122µg
17%
Vitamin C, total ascorbic acid
95mg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
316mg
32%
Choline, total
22mg
5%
Fiber, total dietary
5g
20%
Folate, total
321µg
80%
Iron, Fe
10mg
56%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
435mg
62%
Riboflavin
1mg
91%
Selenium, Se
61µg
100%
Sodium, Na
117mg
8%
Thiamin
1mg
91%
Water
63g
2%
Zinc, Zn
2mg
25%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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