Tomato, Mushroom, Artichoke Flat Bread |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe came from the Organic Marin cookbook, attributed to Bungalow 44 Mill Valley - you can make with any veggies you have on hand - it is sooo fresh tasting- the original recipe calls for Heirloom tomatoes only. We added the mushrooms and artichokes as one of my daughters does not like tomatoes. The dough can be made ahead of time and kept refrigerated for up to 2 days. I like to put some fresh herbs like rosemary in to the dough. Ingredients:
1 1/4 cups all-purpose flour |
1/8 teaspoon baking powder |
1/2 teaspoon sea salt |
1/2 cup warm water |
3 tablespoons extra virgin olive oil |
fresh basil leaf |
2 tablespoons olive oil |
6 garlic cloves, thinly sliced |
1/2 cup grated parmesan cheese |
1/2 cup shredded mozzarella cheese |
3 heirloom tomatoes or 3 roma tomatoes, thinly sliced |
salt & pepper |
1/3 cup pecorino romano cheese, shaved |
Directions:
1. For the dough, combine the flour, baking powder and salt in a large bowl. Stir with a whisk to blend. Combine the water and oil in a cup and stir into dry ingredients. Transfer the dough to a floured work surface and knead until smooth - about 5 minutes. Divide the dough in half, cover with a damp towel and let dough rest for 30 minutes.
2. Sautee the garlic in the 2 TBsp of olive oil until browned.
3. Preheat oven to 400 degrees F. with a pizza stone if you have one. Flatten each dough ball into a disk roll into an 8-inch round. Place the rounds directly on the pizza stone. If not using a pizza stone, place on a baking sheet. Prick the dough all over with a fork and bake for 10-12 minutes or until just golden. Remove from the oven and increase the temperature to 425 degrees F.
4. Sprinkle half the parmesan and mozarella on each baked bread. Place the breads on the stone or baking sheet and bake for 10 minutes until the cheese melts and just starts to brown. Remove from the oven and layer each round with tomato and/or additional veggies, garlic, basil leaves and shaved pecorino and return to oven for about 5 minutes or until the pecorino turns slightly golden. Remove from oven and slice with pizza wheel and cut each round into 6 slices.
5. Serves 4 as a first course or 2 for a small entre.
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