Fresh Tomato And Basil Flatbread
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.
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Servings
4
Ingredients
- 3 1/2 cup 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 tablespoon 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.