Tomato Bocconcini Flatbread
These flatbreads are great any time of year, but especially delicious in summer. It's summer's answer to pizza.
INGREDIENTS
Flat bread dough:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm water
1 1/2 teaspoons active or instant dry yeast
1 1/2 teaspoons sugar
2 tablespoons of vegetable oil
Tomato Sauce:
1 tablespoon of vegetable oil
1 tablespoon ingredient
2 garlic cloves (chopped)
Pinch of dried oregano
Decoration:
6 Roma tomatoes (sliced)
12 pieces of bocconcini
Salt and pepper
Decoration:
Fresh basil leaves
Balsamic glaze (for drizzling)
INSTRUCTIONS
1.In a large bowl or bowl of your stand mixer, combine the flour and salt. during a cup , combine warm water, leaven , and sugar. Leave it for five to 10 minutes.
2.Add the yeast and vegetable oil mixture to the bowl along side the flour and salt. Stir into a smooth dough, adding a couple of more tablespoons of flour, if necessary to form a smooth and moist (but not sticky) dough. Place in an oil bowl and canopy with greasy wrapping . Let stand / rise during a warm place for 1 hour.
3.Meanwhile, prepare the ketchup by mixing all the ingredients during a small bowl. Set aside.
4.Slice your tomatoes and bocconcini and place them on a layered towel to get rid of a number of the moisture.
5.Preheat oven to 400 ° F. Prepare an outsized baking sheet with parchment paper and put aside . Prepare a second parchment paper.
6.After preheating the oven, place the tomato slices on the prepared baking sheet and place within the oven for 10 minutes. Remove from oven (leave oven on) and slide parchment with tomatoes onto cooling rack. Place a sheet of parchment paper on a baking sheet and put aside .
7.After the dough has rested, place it on a floured surface. Cut the dough into 2 equal portions. Roll each bit into a floured surface 1/4 inch thick, about 5 inches wide and 12-14 inches long. Your flatbread can are available any size or shape, but oval works great because they're placed side by side on an outsized baking sheet. Just confirm they do not extend beyond your pan, in order that they don't stick out over the sides .
8.Place two flatbreads side by side on the prepared baking sheet. Divide the spaghetti sauce between the 2 flatbreads and using the rear of a spoon, spread a skinny layer over the flatbread, leaving the 3/4-inch outside uncovered. Leave it at temperature for 10 to fifteen minutes.
9.Garnish the flatbread with roasted tomato wedges. Sprinkle with salt and pepper.
10.Bake in preheated 400F oven for quarter-hour . Remove from oven and sprinkle with the bocconcini slices. Return to the oven for 2-3 minutes, or until the bocconcini is melted.
11.Remove from oven and let stand 5 minutes. Season with a pinch of salt and pepper. Garnish with basil leaves and sprinkle with balsamic glaze. Slice and serve hot.
